NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 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 ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water and cook according to package directions.

• 2

  Heat the ghee in a large skillet over medium heat.

• 3

  Add the diced onion and sauté until translucent, then stir in the minced garlic and grated ginger.

• 4

  Add the cubed chicken breast to the skillet and cook until lightly browned on all sides.

• 5

  Stir in the garam masala, turmeric, sea salt, and black pepper until the chicken is thoroughly coated.

• 6

  Pour in the tomato puree and simmer for 10 minutes until the chicken is cooked through and the sauce thickens.

• 7

  Stir in the coconut milk to create a creamy texture and heat for an additional 2 minutes.

• 8

  Serve the chicken masala over the cooked basmati rice and garnish with chopped fresh cilantro.