what kate ate

what you’ll need

for the marinade

• 2 lbs chicken breasts, cut into 1-inch cubes
• 1/4 cup tomato paste
• 1/4 cup plain greek yogurt
• 1 tbsp lemon juice
• 2 tsp cumin
• 2 tsp curry powder
• 1 tsp ground coriander
• 1 tsp salt
• 1 tsp ground ginger
• 3/4 tsp black pepper
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper

for the cooking:

• 1 tbsp olive oil
• 1/2 medium yellow onion, diced
• 5 cloves garlic, minced
• 1/2 cup plain greek yogurt
• 1/4 cup water

instructions

1. Combine the cut chicken and all marinade pieces in a ziploc bag or tupperware, and let marinate in the fridge for an hour or so.
2. In a large skillet or saucepan, heat the olive oil over medium-high heat.
3. Add the diced onion and cook for about 3 minutes, or until translucent.
4. Add the garlic and cook for another minute.
5. Dump all contents of the bag with the chicken marinade into the pan and cook for 2-3 minutes.
6. Reduce the heat to medium or medium-low, then add the yogurt and water and allow to simmer until the chicken is cooked through (about 8-10 mins).
   • tip: add the yogurt slowly and while the pan is off the skillet to avoid curdling. i did not do this and my sauce was pretty watery bc the yogurt curdled and separated ngl 😦
7. Enjoy with rice or naan!!

macros (estimate) & notes