NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Basmati rice

0.5 cup Tomato puree

1.5 tbsp Full-fat coconut milk

1 tsp Ghee

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Ginger

1 tsp Garam masala

0.25 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 pieces and season with sea salt and black pepper.

• 2

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

• 3

  In the same skillet, add the diced onion, minced garlic, and grated ginger, cooking until the onion is translucent and fragrant.

• 4

  Stir in the garam masala and turmeric, toasting the spices for 30 seconds before adding the tomato puree.

• 5

  Return the chicken to the skillet and simmer in the tomato sauce for 5-7 minutes until the chicken is fully cooked through.

• 6

  Stir in the coconut milk to create a velvety texture and let it warm through for 1 minute.

• 7

  Serve the creamy chicken masala over the warm basmati rice and garnish with fresh chopped cilantro.