NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.25 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then cook according to package instructions using a 1:2 ratio of rice to water.

• 2

  While the rice cooks, dice the chicken breast into bite-sized 1-inch pieces and season with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat. Add the finely chopped yellow onion and sauté for 4-5 minutes until translucent.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.

• 5

  Add the garam masala and turmeric to the skillet, stirring for 30 seconds to toast the spices.

• 6

  Add the chicken pieces to the pan and cook for 5-6 minutes, browning all sides.

• 7

  Pour in the tomato puree and stir to combine. Reduce heat to low and simmer for 10 minutes until the chicken is cooked through.

• 8

  Stir in the full-fat coconut milk and let it warm through for 2 minutes to create a thick, creamy sauce.

• 9

  Serve the butter chicken over the fluffy basmati rice.