NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup 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

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Prepare the basmati rice according to package directions using water and a pinch of salt.

• 2

  Heat ghee in a large skillet over medium heat; add diced onion and sauté until translucent.

• 3

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 4

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until browned on all sides.

• 5

  Sprinkle garam masala and turmeric over the chicken, stirring to coat the meat thoroughly.

• 6

  Pour in the tomato puree and coconut milk, then reduce heat to low and simmer for 10-12 minutes until the sauce thickens and chicken is cooked through.

• 7

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