NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup tomato puree

1 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced yellow onion and sauté until translucent and slightly golden at the edges.

• 3

  Add the cubed chicken breast to the pan and cook for 4-5 minutes until browned on all sides.

• 4

  Stir in the minced garlic, grated fresh ginger, garam masala, turmeric, cumin, sea salt, and black pepper, toasting the spices for one minute until fragrant.

• 5

  Pour in the tomato puree and reduce heat to low, simmering for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 6

  Stir in the full-fat coconut milk to create a rich, creamy consistency and heat through for one minute.

• 7

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