NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut 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 and sear the chicken until golden brown, then remove and set aside.

• 3

  In the same skillet, sauté the diced onion, minced ginger, and garlic until the onion is translucent and fragrant.

• 4

  Stir in the garam masala and turmeric, toasting the spices for one minute before adding the tomato puree.

• 5

  Pour in the coconut milk and stir until the sauce is smooth and simmering.

• 6

  Return the chicken to the skillet and cook for 5-7 minutes until the sauce thickens and the chicken is cooked through.

• 7

  Steam the cauliflower rice according to package instructions and serve the butter chicken on top, garnished with fresh cilantro.