NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup tomato puree

0.25 cup full-fat coconut milk

0.5 tbsp ghee

1 tsp ginger

1 clove garlic

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, then remove the chicken and set aside.

• 4

  In the same skillet, add the minced ginger and garlic, sautéing for 1 minute until fragrant.

• 5

  Stir in the garam masala, turmeric, and cumin, allowing the spices to toast for 30 seconds.

• 6

  Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the pan.

• 7

  Return the chicken to the skillet, reduce heat to low, and simmer for 8-10 minutes until the sauce has thickened.

• 8

  While the chicken simmers, steam or lightly sauté the cauliflower rice in a separate pan until tender.

• 9

  Serve the creamy butter chicken over the warm cauliflower rice.