NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

2 tbsp full-fat coconut milk

0.25 cup tomato puree

0.5 tbsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a medium skillet over medium heat until melted and shimmering.

• 2

  Add the diced yellow onion, minced garlic, and grated fresh ginger to the pan and sauté for 3-4 minutes until the onion is translucent and fragrant.

• 3

  Place the chicken breast pieces into the skillet and cook for 5 minutes, browning all sides.

• 4

  Stir in the garam masala, ground turmeric, sea salt, and black pepper, ensuring the chicken is evenly coated in the spice blend.

• 5

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

• 6

  Reduce the heat to low and simmer for 8-10 minutes until the sauce has thickened and the chicken is fully cooked through.

• 7

  Place the warm cooked basmati rice in a bowl and top with the creamy chicken masala.

• 8

  Garnish with freshly chopped cilantro before serving.