Nutrition balance score
Good
Glycemic Index
23
Low
Glycemic Load
2
Low
Nutrition per serving
Calories376.3 kcal (19%)
Total Fat23.6 g (34%)
Carbs8.8 g (3%)
Sugars3.6 g (4%)
Protein33 g (66%)
Sodium173.6 mg (9%)
Fiber3.1 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
64galmond butter
3 clovesgarlic
peeled
1.5 infresh ginger root
ch, piece, peeled and chopped
2 ½ tablespoonsghee
or butter
0.5onion
medium sized, minced
1 teaspoonground coriander
1 teaspoongaram masala
1 teaspoonground cumin
1 teaspoonground turmeric
1 teaspoonchili powder
3skinless boneless chicken breast halves
diced
82gtomato sauce
80gchicken broth
113gcoconut milk
113gplain greek yogurt
Instructions
Step 1
Place garlic and ginger, in a food processor and blend until smooth; set aside.
Step 2
Heat ghee or butter over medium heat. Add onion, and cook until soft, about 3 to 5 minutes.
Step 3
Add and mix in the garlic & ginger paste.Add coriander, garam masala, cumin, turmeric, and chili powder. Stir until combined.
Step 4
Stir in diced chicken, and cook for about 5 minutes.
Step 5
Pour tomato sauce and chicken broth over chicken. Heat until broth starts bubbling, then cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
Step 6
In a food processor add: almond butter, coconut milk and yogurt. Process until smooth.
Step 7
Stir the almond butter coconut milk mixture into the chicken and sauce. Cover and simmer on low heat for 10 to 12 minutes, stirring occasionally. Serve. Can also serve over cauliflower rice.
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