NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.13 tsp black pepper

0.25 cup tomato puree

0.25 cup full-fat coconut milk

1 cup cauliflower florets

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the ghee in a medium skillet over medium heat. Add the diced onion and sauté until softened, about 3 minutes.

• 3

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

• 4

  Add the chicken to the skillet and brown for 4-5 minutes. Stir in the garam masala and turmeric.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine. Reduce heat to low and simmer for 10 minutes until the sauce thickens and chicken is cooked through.

• 6

  While the chicken simmers, steam the cauliflower florets until tender-crisp.

• 7

  Serve the creamy butter chicken over the steamed cauliflower and garnish with fresh cilantro.