NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Greek yogurt

1 tsp Garam masala

0.5 tsp Turmeric powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ghee

1 tsp Fresh ginger

2 cloves Garlic

0.5 cup Tomato puree

2 tbsp Coconut milk

0.5 cup Basmati rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a glass bowl, whisk together the Greek yogurt, garam masala, turmeric, sea salt, and black pepper before tossing in the cubed chicken breast to coat thoroughly.

• 2

  Heat a large ceramic skillet over medium-high heat with the ghee and sear the chicken for 3-4 minutes until a golden crust forms, then transfer to a plate.

• 3

  To the same pan, add the grated fresh ginger and minced garlic, sautéing for 60 seconds until the kitchen smells fragrant and aromatic.

• 4

  Pour in the tomato puree, scraping the bottom of the pan to release the browned bits, and let the sauce simmer on low for 5 minutes.

• 5

  Stir in the full-fat coconut milk to create a rich, velvety texture and return the chicken to the skillet, simmering for 2 more minutes until fully cooked.

• 6

  Portion the cooked basmati rice into bowls and top with the spiced chicken and sauce, finishing with a sprinkle of fresh cilantro.