NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup full-fat coconut milk

0.5 cup tomato puree

1 tsp ghee

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

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

• 2

  Heat the ghee in a large skillet over medium heat and sear the chicken until golden brown on all sides, about 5 minutes.

• 3

  Add the minced garlic and grated fresh ginger to the pan, sautéing for 1 minute until fragrant.

• 4

  Stir in the garam masala and ground turmeric, coating the chicken and allowing the spices to toast for 30 seconds.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring to create a smooth, orange sauce.

• 6

  Reduce the heat to low and simmer for 8-10 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

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