NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Full-fat coconut milk

0.5 cup Tomato puree

0.5 tbsp Ghee

0.5 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Cauliflower rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 2

  Add the cubed chicken breast to the skillet, season with sea salt and black pepper, and sauté for 5-6 minutes until golden brown.

• 3

  Stir in the diced yellow onion, minced garlic, and grated ginger, cooking for another 3 minutes until the onion is soft and fragrant.

• 4

  Add the garam masala and turmeric to the pan, stirring constantly for 1 minute to toast the spices and release their oils.

• 5

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

• 6

  Reduce the heat to low and let the sauce simmer gently for 8-10 minutes until it has thickened into a rich, creamy consistency.

• 7

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

• 8

  Divide the cauliflower rice into a bowl, top with the creamy butter chicken, and garnish with freshly chopped cilantro.