Calories: 302 | Protein: 25 g | Total Carbohydrates: 5 g | Dietary Fiber: 1.5 g | Fat: 21 g
2 tsp coriander
2 tsp cumin
1 ½ tsp paprika
½ tsp cardamom
½ tsp cayenne pepper
¼ tsp nutmeg
1 Tbsp olive oil
2 chicken breasts, cut into 2 inch pieces
1 yellow onion, peeled and chopped
1 Tbsp fresh ginger
¼ cup tomato paste
1 cup plain Greek yogurt
Salt and pepper to taste
In a small bowl, whisk together the coriander, cumin, paprika, cardamom, cayenne pepper, and nutmeg. Set aside.
Heat a large skillet over medium heat. Add oil. Once oil is hot, add chicken pieces. Brown the chicken, then cook until opaque. Remove from pan and set aside.
If needed, add more oil to the pan. Add onions and cook until brown around the edges. Add spice mixture and cook for about two minutes.
Add fresh ginger, tomato paste, and Greek yogurt to the skillet, stirring to mix thoroughly. Add the chicken to the sauce. Increase heat to medium and bring to a simmer. Turn the heat to low and continue cooking, stirring occasionally, until sauce thickens to desired consistency.