NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric powder

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 until melted and shimmering.

• 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 and sauté for 3-4 minutes until the onion is translucent.

• 4

  Stir in the garam masala and turmeric powder, tossing the chicken to coat thoroughly with the spices for about one minute.

• 5

  Pour in the tomato puree and stir to combine, then reduce the heat to low and simmer for 6-8 minutes until the chicken is cooked through.

• 6

  Stir in the full-fat coconut milk to create a rich, creamy sauce and heat through for an additional minute.

• 7

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