NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden on all sides, then remove from the pan and set aside.

• 3

  In the same skillet, add the finely diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.

• 4

  Stir in the garam masala and ground turmeric, allowing the spices to toast for 30 seconds to fully release their essential oils.

• 5

  Pour in the tomato puree and full-fat coconut milk, whisking the mixture until it becomes a smooth and creamy sauce.

• 6

  Return the seared chicken to the skillet and simmer for 5 to 7 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  While the chicken simmers, steam the cauliflower rice in a separate pan with a splash of water until tender.

• 8

  Bowl the cauliflower rice and top with the creamy butter chicken, finishing with a garnish of fresh chopped cilantro.