NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp grated fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Cook the basmati rice according to package instructions and set aside.

• 2

  Heat the ghee in a large skillet over medium-high heat.

• 3

  Season the chicken breast with sea salt and black pepper, then sear in the skillet until golden brown on all sides.

• 4

  Remove the chicken from the pan and add the diced yellow onion, minced garlic, and grated ginger; sauté until the onion is translucent and fragrant.

• 5

  Stir in the garam masala and ground turmeric, toasting the spices for about 30 seconds to release their oils.

• 6

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

• 7

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

• 8

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