2 servings

1 tbsp olive or coconut oil

½ tsp cumin seeds

½ tsp cinnamon

½ finely chopped onion

1 ½ inch peeled ground ginger

2 minced garlic cloves

1 chopped jalapeño pepper

2 tsp sea salt

¼ tsp pepper

½ cup crushed tomatoes

2 tbsp tomato paste

¾ tsp cumin

1-2 tsp turmeric

4 tbsp unsweetened fat free plain Greek yogurt

¼ cup coconut milk

350 gr chicken breast cut into 1-inch cubes

1 tbsp slivered almonds

1 tbsp chopped cilantro for garnish

Heat the oil in a large sauce pot over medium heat. Add cumin seeds and cinnamon. Cook 1 or 2 minutes, stirring until fragrant. Add onion and cook until golden, 7 – 9 minutes. 

Stir in the peppers, garlic and ginger and cook 2 minutes, add tomato paste, cumin, turmeric, salt, pepper, and stir to combine.

Whisk in yogurt and coconut milk, when the mixture begins to bubble add chicken. Lower heat, put the lid on pot and cook for 30 minutes. Taste and adjust seasonings if necessary.  Remove from heat and garnish with almonds and cilantro.

Per serving: 130 gr app

Cal: 345.8 P: 58.8 F: 14.4 Cb: 12.5