NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 2

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

• 3

  Stir in the minced garlic and ginger, cooking for another minute until the kitchen smells fragrant.

• 4

  Add the cubed chicken breast to the skillet, browning the pieces on all sides for about 5-6 minutes.

• 5

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

• 6

  Pour in the tomato puree and bring the mixture to a gentle simmer, then reduce heat to low.

• 7

  Stir in the full-fat coconut milk to create a velvety sauce and let it cook for 5 minutes until the chicken is tender.

• 8

  Serve the creamy chicken over the warm cooked basmati rice and enjoy immediately.