NUTRITION

SERVINGS

INGREDIENTS

3.25 oz chicken breast

0.25 tbsp ghee

0.5 cup yellow onion

1 tsp ginger

2 cloves garlic

1 tbsp curry powder

0.5 tsp turmeric

0.5 cup tomato puree

0.25 cup non-fat Greek yogurt

0.5 medium whole wheat naan

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until it becomes translucent and soft.

• 3

  Stir in the minced garlic and grated ginger, cooking for about one minute until the mixture is highly fragrant.

• 4

  Add the curry powder and turmeric to the skillet, stirring constantly for 30 seconds to toast the spices and release their oils.

• 5

  Add the chicken pieces to the pan and cook until they are browned on all sides, which should take approximately 5-6 minutes.

• 6

  Pour in the tomato puree and bring the mixture to a gentle simmer, then cover and cook for 10 minutes until the chicken is fully cooked through.

• 7

  Remove the skillet from the heat and stir in the non-fat Greek yogurt until the sauce is creamy and well incorporated.

• 8

  Warm the whole wheat naan in a dry pan or toaster and serve it immediately alongside the curry, garnished with chopped fresh cilantro.