NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

2 tbsp full-fat coconut milk

0.25 cup tomato puree

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp ground cumin

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-high heat until melted.

• 2

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

• 3

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

• 4

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

• 5

  Sprinkle the garam masala, turmeric, cumin, sea salt, and black pepper over the chicken, stirring well to coat each piece.

• 6

  Pour in the tomato puree and coconut milk, whisking gently to combine into a smooth, orange sauce.

• 7

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

• 8

  Serve the creamy chicken over the warm basmati rice and garnish with freshly chopped cilantro.