NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

0.25 cup Full-fat coconut milk

0.25 cup Tomato puree

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

1 tsp Garam masala

0.5 tsp Ground 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.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet and sear until golden brown on all sides.

• 3

  Add the diced yellow onion, minced garlic, and grated ginger to the pan, sautéing for 3-4 minutes until the onion is translucent and fragrant.

• 4

  Stir in the garam masala and ground turmeric, tossing to coat the chicken and aromatics thoroughly.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring to combine and deglaze the bottom of the pan.

• 6

  Reduce the heat to low and simmer for 8-10 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  Serve the creamy chicken and sauce over a bed of warm cooked basmati rice.

• 8

  Garnish with freshly chopped cilantro before serving.