NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice in a fine-mesh sieve under cold water until the water runs clear to remove excess starch.

• 2

  Place the rice in a small saucepan with 0.5 cup of water, bring to a boil, then cover and reduce heat to low for 15 minutes.

• 3

  While the rice cooks, dice the chicken breast into uniform 1-inch cubes and finely dice the yellow onion.

• 4

  Heat the ghee in a large skillet over medium heat and sauté the onion for 4 minutes until soft and translucent.

• 5

  Add the minced garlic and ginger to the skillet, stirring constantly for 60 seconds until highly fragrant.

• 6

  Add the chicken cubes to the pan along with the garam masala, turmeric, sea salt, and black pepper, browning the meat for 5 minutes.

• 7

  Stir in the tomato puree and coconut milk, scraping the bottom of the pan to incorporate all the toasted spices.

• 8

  Reduce the heat to low and simmer the sauce for 8 to 10 minutes until the chicken is cooked through and the sauce is thick.

• 9

  Remove the rice from the heat and fluff gently with a fork.

• 10

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