NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp ghee

0.5 cup tomato puree

3 tbsp full-fat coconut milk

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized 1-inch cubes and finely chop the onion, ginger, and garlic.

• 2

  Heat the ghee in a large non-stick skillet over medium-high heat.

• 3

  Add the diced onion, ginger, and garlic to the skillet and sauté for 3 minutes until the onion is translucent and fragrant.

• 4

  Add the chicken cubes to the pan, seasoning with sea salt and black pepper, and cook for 5-6 minutes until browned on all sides.

• 5

  Lower the heat to medium and stir in the garam masala and turmeric, tossing the chicken to ensure it is evenly coated in the spices.

• 6

  Pour in the tomato puree and coconut milk, stirring well to create a smooth, creamy sauce.

• 7

  Simmer the mixture for 8-10 minutes, stirring occasionally, until the sauce has thickened and the chicken is fully cooked through.

• 8

  Remove from heat and garnish with freshly chopped cilantro before serving warm.