NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

0.5 cup tomato puree

3 tbsp full-fat coconut milk

1 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, add the finely diced onion, minced garlic, and grated ginger, sautéing for 3-4 minutes until the onion is translucent and fragrant.

• 4

  Stir in the garam masala and turmeric, toasting the spices for 30 seconds to release their essential oils.

• 5

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

• 6

  Return the chicken to the skillet, reduce heat to low, and simmer for 5-8 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  While the chicken simmers, lightly sauté the cauliflower rice in a separate pan with a splash of water or steam until tender.

• 8

  Serve the creamy butter chicken over the cauliflower rice and garnish with freshly chopped cilantro.