NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

0.5 cup basmati rice, cooked

0.5 cup tomato puree

1 tsp ghee

2 tbsp full-fat coconut milk

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

1 clove garlic

0.5 inch fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss with Greek yogurt, half of the garam masala, turmeric, and cumin to marinate for 15 minutes.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides.

• 3

  Mince the garlic and grate the ginger, then add them to the skillet, stirring for one minute until fragrant.

• 4

  Pour in the tomato puree and the remaining spices, then reduce the heat to a simmer for 10 minutes until the sauce thickens.

• 5

  Stir in the coconut milk to create a rich, creamy texture and season with sea salt and black pepper.

• 6

  Serve the chicken and sauce over the warm, fluffy basmati rice and garnish with chopped fresh cilantro.