NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.25 cup full-fat coconut milk

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Pour in the tomato puree and coconut milk, stirring to combine into a smooth, creamy sauce.

• 6

  Simmer the mixture for 10 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 7

  Steam the cauliflower rice in a separate pan or microwave until tender.

• 8

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