NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.5 cup tomato puree

3 tbsp full-fat coconut milk

1.5 cup cauliflower rice

1 tsp garam masala

0.5 tsp ground turmeric

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes 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, about 5-6 minutes.

• 3

  Reduce the heat to medium. Stir in the minced garlic, grated ginger, garam masala, and turmeric, sautéing for 1 minute until fragrant.

• 4

  Pour in the tomato puree and stir to coat the chicken. Bring to a gentle simmer for 3 minutes.

• 5

  Stir in the full-fat coconut milk to create a creamy sauce and continue to simmer for another 2-3 minutes until the chicken is cooked through.

• 6

  In a separate small pan, lightly sauté the cauliflower rice over medium heat for 3-4 minutes until tender but not mushy.

• 7

  Serve the creamy butter chicken over the cauliflower rice and garnish with freshly chopped cilantro.