NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

1 tbsp full-fat coconut milk

1 tsp 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

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

• 2

  Add the cubed chicken breast to the skillet and sauté until golden brown on all sides and fully cooked through.

• 3

  Stir in the diced yellow onion, minced garlic, and grated ginger, cooking for 3-4 minutes until the onion is soft and translucent.

• 4

  Add the tomato puree, garam masala, turmeric, sea salt, and black pepper, stirring well to coat the chicken and aromatics.

• 5

  Reduce the heat to low and stir in the full-fat coconut milk, simmering for 5 minutes until the sauce has thickened into a velvety consistency.

• 6

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