NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup full-fat coconut milk

0.5 cup tomato puree

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 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until translucent.

• 2

  Add the minced garlic and grated ginger to the skillet, stirring for one minute until fragrant.

• 3

  Add the chicken breast pieces to the pan along with garam masala, turmeric, sea salt, and black pepper, browning the exterior slightly.

• 4

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

• 5

  Reduce the heat to low and simmer for 10-12 minutes until the chicken is cooked through and the sauce has thickened into a velvety consistency.

• 6

  While the chicken simmers, lightly steam or sauté the cauliflower rice in a separate pan for 3-5 minutes until tender.

• 7

  Serve the creamy butter chicken over the warm cauliflower rice and garnish with fresh cilantro.