NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.25 tbsp ghee

1 cup cauliflower florets

0.25 cup tomato puree

1 tbsp full-fat coconut milk

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

PREPARATION

• 1

  Rinse the basmati rice under cold water, then combine with 0.5 cup water in a small pot, bring to a boil, cover, and simmer for 15 minutes.

• 2

  While rice cooks, heat the ghee in a large skillet over medium-high heat and add the diced chicken breast, searing until golden.

• 3

  Add the cauliflower florets, minced ginger, and garlic to the skillet, sautéing for 3 minutes until the aromatics are fragrant.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper, coating the chicken and vegetables evenly in the spices.

• 5

  Pour in the tomato puree and coconut milk, reduce heat to low, and simmer for 8-10 minutes until the sauce is thick and velvety.

• 6

  Fluff the rice with a fork and serve the creamy butter chicken and cauliflower over the top.