NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

0.5 cup tomato puree

1.5 tbsp full-fat coconut milk

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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

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

• 4

  Add the chicken to the skillet and sear until golden brown on all sides, then remove and set aside.

• 5

  In the same skillet, add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent.

• 6

  Stir in the garam masala and turmeric, cooking for 1 minute until highly fragrant.

• 7

  Pour in the tomato puree and return the chicken to the pan, simmering for 5-7 minutes until the sauce has thickened.

• 8

  Stir in the full-fat coconut milk to create a creamy texture and simmer for an additional 2 minutes.

• 9

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