NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup basmati rice

2 tbsp coconut milk

0.5 cup tomato puree

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice thoroughly and cook in water according to package instructions until tender.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt and black pepper.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Return the chicken to the skillet, reduce heat to low, and simmer for 5-7 minutes until the sauce thickens and the chicken is cooked through.

• 8

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