NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp ghee

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.25 tsp ground turmeric

0.25 cup tomato puree

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Prepare the basmati rice according to package instructions and set aside.

• 2

  Cut the chicken breast into bite-sized pieces and season with a portion of the sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden, then remove from the pan.

• 4

  In the same skillet, sauté the diced yellow onion, minced garlic, and grated fresh ginger until softened and fragrant.

• 5

  Stir in the garam masala and ground turmeric, toasting the spices for thirty seconds to release their natural oils.

• 6

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

• 7

  Return the chicken to the skillet and simmer for five minutes until the sauce thickens and the chicken is cooked through.

• 8

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