NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup tomato puree

2 tbsp coconut milk

1 tsp ghee

1 tsp fresh ginger

1 clove garlic

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small pot, combine the basmati rice with 0.5 cups of water, bring to a boil, then cover and simmer on low for 15 minutes.

• 2

  While the rice cooks, dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden on all sides.

• 4

  Add the minced garlic, grated ginger, garam masala, and turmeric to the skillet, stirring for 1 minute until fragrant.

• 5

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

• 6

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

• 7

  Serve the creamy chicken over the fluffy basmati rice and garnish with freshly chopped cilantro.