NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked basmati rice

2 tbsp full-fat coconut milk

0.5 cup tomato puree

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove from the pan and set aside.

• 3

  In the same skillet, add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.

• 4

  Stir in the garam masala and turmeric, toasting the spices for 30 seconds to release their natural oils.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 6

  Return the chicken to the skillet and simmer on low for 8-10 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  Serve the creamy chicken masala over the warm basmati rice and garnish with freshly chopped cilantro.