NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup 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

1 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes.

• 2

  While rice cooks, dice the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat. Add the diced onion and sauté for 3-4 minutes until translucent.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.

• 5

  Add the chicken pieces to the skillet and brown on all sides for about 5 minutes.

• 6

  Lower the heat to medium and stir in the garam masala and turmeric, coating the chicken evenly in the spices.

• 7

  Pour in the tomato puree and bring to a gentle simmer. Cover and cook for 8-10 minutes until the chicken is cooked through.

• 8

  Stir in the coconut milk to create a rich, creamy sauce and simmer uncovered for an additional 2 minutes.

• 9

  Fluff the basmati rice with a fork and plate it alongside the chicken masala.

• 10

  Garnish with freshly chopped cilantro before serving.