NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked basmati rice

2 tbsp full-fat coconut milk

0.25 cup tomato puree

0.25 cup diced yellow onion

1 tsp ghee

1 tsp garam masala

0.5 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp minced ginger

1 clove garlic

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the minced ginger and garlic to the pan, cooking for 1 minute until the aroma fills the kitchen.

• 3

  Add the cubed chicken breast to the skillet, browning on all sides for approximately 5 minutes.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper to coat the chicken pieces evenly.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring to combine into a smooth, orange sauce.

• 6

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

• 7

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