NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.5 cup yellow onion

2 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

0.25 cup full-fat coconut milk

2 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Melt the ghee in a large skillet over medium-high heat and sear the chicken for 5 minutes until golden brown.

• 3

  Add the diced yellow onion, minced garlic, and grated ginger to the skillet, sautéing for 3-4 minutes until softened.

• 4

  Stir in the garam masala and turmeric, cooking for 1 minute to toast the spices and release their aroma.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring to combine all ingredients thoroughly.

• 6

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

• 7

  While the chicken simmers, steam the cauliflower rice in a separate pan with a splash of water until tender.

• 8

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