NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat until melted and shimmering.

• 2

  Add the finely diced yellow onion and sauté for 4-5 minutes until translucent and soft.

• 3

  Stir in the minced garlic and freshly grated ginger, cooking for 60 seconds until fragrant.

• 4

  Add the cubed chicken breast to the pan, seasoning immediately with sea salt and black pepper.

• 5

  Cook the chicken for 5-6 minutes, stirring occasionally, until the edges are golden brown.

• 6

  Sprinkle the garam masala and turmeric over the chicken, stirring for 30 seconds to toast the spices.

• 7

  Pour in the tomato puree and bring to a gentle simmer for 3-4 minutes until the sauce thickens slightly.

• 8

  Stir in the full-fat coconut milk to create a rich, velvety sauce and simmer for another 2 minutes.

• 9

  Serve the creamy chicken masala over the warm, fluffy cooked basmati rice.

• 10

  Garnish with chopped fresh cilantro to add a pop of brightness and flavor.