NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 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

  Prepare the basmati rice according to package instructions and set aside.

• 2

  Heat the ghee in a large skillet over medium-high heat.

• 3

  Add the diced yellow onion and sauté until translucent and soft.

• 4

  Stir in the minced garlic, grated ginger, garam masala, and turmeric powder, cooking for 1 minute until fragrant.

• 5

  Add the cubed chicken breast to the skillet, browning on all sides for approximately 5 minutes.

• 6

  Pour in the tomato puree and coconut milk, stirring well to combine all flavors.

• 7

  Lower the heat and simmer for 10 minutes until the sauce has thickened and the chicken is fully cooked.

• 8

  Season the masala with sea salt and black pepper to taste.

• 9

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