Ingredients:

  • 1.5 lbs boneless, skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp avocado oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 cup tomato puree
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup low-sodium chicken broth
  • 1 tsp lemon juice
  • 1/2 cup fresh cilantro, chopped
  • 1/2 tsp sea salt

Instructions:

  1. Heat the avocado oil in a skillet over medium-high heat. Add the cubed chicken and sear until golden-brown on all sides (about 5-7 minutes). Remove chicken and set aside.
  2. In the same pan, add the diced onion and sauté for 3-4 minutes until translucent.
  3. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  4. Lower heat to medium. Stir in the curry powder, turmeric, cumin, and cayenne, toasting the spices for 1 minute while stirring constantly.
  5. Pour in the tomato puree and chicken broth, stirring to scrape up the brown bits from the bottom of the pan.
  6. Return the seared chicken to the pan and simmer until cooked through.
  7. Stir in the Greek yogurt and lemon juice until the sauce is velvety and integrated.
  8. Garnish with chopped fresh cilantro and sea salt before dividing into meal prep containers.