NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.25 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

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-high heat. Add the chicken and sear until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, add the finely diced yellow onion and sauté for 3-4 minutes until translucent.

• 4

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

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 6

  Return the chicken to the skillet, reduce heat to low, and simmer for 5-7 minutes until the sauce has thickened and the chicken is cooked through.

• 7

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