Chicken Basmati Ricewith Garam Masala

Heat the olive oil in a large pot over medium heat.

Add the sliced onion and sauté until translucent, about 3–4 minutes.

Stir in the garam masala, ground cumin, turmeric, paprika, and optional chilli powder; cook for 1 minute until fragrant.

Add the diced chicken breast and cook, stirring occasionally, until lightly browned on all sides, about 5 minutes.

Add the diced red pepper, frozen peas, and light coconut milk; pour in the chicken stock and bring the mixture to a gentle simmer.

Stir in the uncooked basmati rice, cover the pot, reduce heat to low, and cook for 15 minutes or until the rice is tender and the liquid is absorbed.

Remove the pot from heat and let it sit, covered, for 5 minutes to steam.

Stir in the Greek yoghurt until fully incorporated and the dish is heated through.

Season with salt and pepper to taste.

Serve hot, optionally garnished with fresh herbs.