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 yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp ground cumin

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 with the sea salt and black pepper.

• 2

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

• 3

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

• 4

  In the same skillet, add the diced yellow onion, minced garlic, and grated fresh ginger, sautéing for 3-4 minutes until softened.

• 5

  Stir in the garam masala, turmeric, and ground cumin, toasting the spices for 30 seconds until very fragrant.

• 6

  Pour in the tomato puree and full-fat coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 7

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

• 8

  Serve the creamy spiced chicken over the warm cooked basmati rice and garnish with chopped fresh cilantro.