NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 tbsp ghee

0.5 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

1 tbsp garam masala

0.5 tsp turmeric

0.5 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

0.13 cup full-fat coconut milk

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season lightly with a pinch of salt.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown, then remove and set aside.

• 3

  In the same skillet, add the diced yellow onion and sauté until softened and translucent.

• 4

  Stir in the minced garlic, grated ginger, garam masala, turmeric, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 5

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

• 6

  Return the chicken to the skillet, reduce heat to low, and simmer for 10 minutes until the sauce has thickened and chicken is cooked through.

• 7

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

• 8

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