NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp ghee

0.13 cup full-fat coconut milk

0.5 cup tomato puree

1 cup cauliflower rice

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garam masala

1 tsp turmeric

1 tsp ginger

1 clove garlic

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium heat.

• 3

  Add the minced garlic and grated ginger to the skillet, sautéing for 1 minute until fragrant.

• 4

  Add the chicken cubes to the pan and cook for 5-6 minutes until browned on all sides.

• 5

  Stir in the garam masala and turmeric, coating the chicken evenly with the spices.

• 6

  Pour in the tomato puree and full-fat coconut milk, stirring to combine into a smooth sauce.

• 7

  Reduce the heat to low and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  While the chicken simmers, lightly steam or sauté the cauliflower rice in a separate pan for 3-5 minutes until tender.

• 9

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