NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked basmati rice

3 tbsp full-fat coconut milk

0.25 cup tomato puree

0.5 tbsp ghee

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp grated fresh ginger

1 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Melt the ghee in a large skillet over medium heat.

• 2

  Add the diced onion and sauté for 3-4 minutes until translucent and soft.

• 3

  Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.

• 4

  Add the chicken breast pieces to the skillet and cook until browned on all sides, about 5 minutes.

• 5

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

• 6

  Pour in the tomato puree and full-fat coconut milk, stirring to combine into a smooth sauce.

• 7

  Reduce the heat to low and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

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