Ingredients
Scale
For the marinade:
- 1 1/2 cups nonfat Greek yogurt
- Juice of 1 lemon
- 1 Tablespoon ground garam masala (ground)
- 1 Tablespoon ground cumin
- 1 1/2 Tablespoons turmeric
For the rest:
- 2 – 3 lb. boneless, skinless chicken breast, cut into large chunks
- 2 Tablespoons butter
- 1 Tablespoon avocado oil (or other neutral tasting oil)
- 4 cloves garlic, peeled & chopped
- 2 medium/large onions, peeled & chopped
- 1 teaspoon cumin
- 3 Tablespoons grated fresh ginger root
- 1 cinnamon stick
- 2 medium-size tomatoes, peeled and chopped (with juices)
- 1 hot red pepper or jalapeno, chopped fine
- 2/3 cup chicken broth
- 1 1/2 cups fat free half & half (or regular half & half)
- 1 Tablespoon tomato paste
- 3 Tablespoons almond flour or finely chopped almonds
- 1/2 bunch cilantro leaves
Instructions
- Whisk together the Greek yogurt with the lemon and the seasonings. Toss the chicken chunks gently in the marinade to coat and place them in a container with airtight lid, covering the chunks with the rest of the marinade and setting in the fridge to marinate at least one hour, but preferably overnight.
- Heat the butter and oil in a large saute pan and add the onions. Saute the onions for 15 – 20 minutes, stirring frequently, until the onions are VERY soft and translucent. Stir in the garlic and cook for 15 minutes longer or until the onions are browning and slightly caramelized.
- Stir in the cumin and ginger, then add the cinnamon stick, hot pepper and tomatoes. Stir and cook for a few minutes until the peppers are tender, then add the chicken chunks and all the marinade. Cook for 5 minutes, then add the broth. Bring to a boil, then reduce heat to a simmer and cook, uncovered, for about 30 minutes, stirring occasionally.
- Stir in the half & half, tomato paste, and almond flour and cook for 5 more minutes.
- Remove from heat and serve hot over hot cooked basmati rice with fresh cilantro leaves on top.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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