NUTRITION

SERVINGS

INGREDIENTS

2 large Eggs

4 oz Chicken breast

0.5 tbsp Olive oil

0.5 cup Yellow onion

2 cloves Garlic

1 tsp Fresh ginger

0.25 cup Tomato puree

0.25 cup Water

0.25 tsp Turmeric

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Garam masala

0.25 tsp Sea salt

0.13 tsp Black pepper

0.25 cup Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Place eggs in a pot of water, bring to a boil, then cover and remove from heat for 10 minutes before peeling.

• 2

  Heat olive oil in a large skillet over medium heat and sauté the chopped onion until translucent.

• 3

  Stir in the minced garlic and ginger, cooking for 1 minute until the mixture becomes fragrant.

• 4

  Add the chicken breast (cut into bite-sized pieces), turmeric, cumin, coriander, salt, and pepper, browning the meat on all sides.

• 5

  Pour in the tomato puree and water, then reduce heat and simmer for 8 minutes until the chicken is cooked through.

• 6

  Whisk the Greek yogurt until smooth, then stir it into the curry along with the garam masala.

• 7

  Halve the boiled eggs and gently fold them into the sauce before garnishing with fresh cilantro.