NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked 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 fresh 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

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion, minced garlic, and grated ginger until the mixture is fragrant and translucent.

• 2

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and cook for 5-6 minutes until the exterior is golden brown.

• 3

  Stir in the garam masala and turmeric, tossing the chicken to coat thoroughly and allowing the spices to toast for about one minute.

• 4

  Pour in the tomato puree and reduce the heat to low, simmering the mixture for 7-10 minutes until the chicken is fully cooked and the sauce has thickened slightly.

• 5

  Stir in the full-fat coconut milk to create a rich, velvety consistency and continue to heat for 2 minutes without bringing to a boil.

• 6

  Serve the chicken masala over a bed of warm, fluffy cooked basmati rice and garnish with freshly chopped cilantro.