NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup full-fat coconut milk

0.5 cup tomato puree

1 cup cauliflower rice

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp ground 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.

• 2

  Add the diced yellow onion, minced ginger, and minced garlic to the skillet and sauté until fragrant and translucent.

• 3

  Add the cubed chicken breast and brown on all sides for approximately 5 minutes.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper to evenly coat the chicken.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring well to combine the flavors.

• 6

  Reduce the heat to low and simmer for 10-12 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  While the curry simmers, steam or lightly sauté the cauliflower rice in a separate pan until tender.

• 8

  Serve the creamy chicken curry over the cauliflower rice and garnish with freshly chopped cilantro.