Ingredients
2 chicken breasts (cut into large bite size chunks)
3⁄4 c Greek yogurt
1 tsp dried Peachy herbs
2 tbsp coconut oil
3-4 garlic cloves, minced
1 onion, diced
1 tbsp ginger minced, or 1 teaspoon ground ginger
2 cups cauliflower (or cut up baby potatoes or sweet potatoes, carrots)
1 cup frozen peas (or garbanzo beans)
1 tbsp. Garam Masala
1⁄4 tsp. Turmeric
1 tsp maple syrup or honey
1 can, 15 oz. crushed tomatoes (or 1 small can tomato paste with 1⁄2 c milk))
1 Tbsp. chopped cilantro (optional)
1 cup half and half (or coconut milk)
Directions
In a bowl, add yogurt and dried herbs to chicken, set aside.
Heat coconut oil in a large skillet, add garlic, onions and ginger, cook for 2-3 minutes in medium
heat.
Add chicken and cook for 5-6 minutes.
Add cauliflower, cook for 2-3 minutes.
Add tomatoes, peas, garam masala, turmeric, maple syrup and half and half cream.
Let simmer of medium heat for 10-12 minutes, stirring contents every 4-5 minutes.
Sprinkle with fresh cilantro before serving.