NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

1 tsp Garam masala

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Tomato puree

0.25 cup Full-fat coconut milk

1 cup Cauliflower rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 2

  Add the diced chicken breast to the skillet and sear for 3-4 minutes until golden brown on all sides.

• 3

  Stir in the diced yellow onion, minced garlic, and grated ginger, cooking for another 3 minutes until the onion is translucent.

• 4

  Add the garam masala, turmeric, sea salt, and black pepper, stirring constantly for 60 seconds to toast the spices.

• 5

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

• 6

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

• 7

  While the chicken simmers, steam or lightly sauté the cauliflower rice in a separate pan until tender.

• 8

  Divide the cauliflower rice into a bowl, top with the creamy butter chicken, and garnish with freshly chopped cilantro.