Chicken Biryani

1 Tbsp. vegetable oil

1 lb. raw chicken breast, sliced

1 small Spanish onion

2 cloves garlic, chopped

1/2 Tbsp. fresh ginger, chopped

1/2 tsp. kosher salt

1/8 tsp. chili powder

1/4 tsp. ground turmeric

1/8 tsp. ground cardamom

1/2 cup crushed tomatoes

1 large potato, cubed and steamed

1/2 cup plain yogurt

1. In a large non-stick pan, over medium heat, add the vegetable oil and swirl the pan to coat. Saute the chicken breast until it's done. Place onto a plate and set aside.
2. To the same saute pan, add the onions and ginger and sprinkle with kosher salt. Cook until the onions are soft, stirring often. Add the garlic and cook for an additional minute.
3. Add all the spices and cook, sirring often for 2 minutes. Add the crushed tomatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
4. Add the cooked chicken. Simmer the biryani for 30 minutes, stirring occasionally. Add a litter water to thin out as needed. Stir in the cooked potatoes and simmer for another 10 minutes.
5. Turn off the heat and add the yogurt to combine. Serve.

Calories 222 Total Fat 5g Saturated Fat 1g Cholesterol 66mg Sodium 164mg Total Carbohydrate 14g Dietary Fiber 2g Protein 29g