NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.25 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small pot, prepare the basmati rice according to package instructions and set aside.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat, then add the diced onion, minced garlic, and grated ginger.

• 4

  Sauté the aromatics for 3-4 minutes until the onion is translucent and fragrant.

• 5

  Add the chicken cubes to the skillet and cook for 5-6 minutes until golden brown on all sides.

• 6

  Stir in the garam masala, turmeric, and cumin, coating the chicken evenly in the spices.

• 7

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

• 8

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

• 9

  Serve the creamy chicken masala over the fluffy basmati rice and garnish with fresh cilantro.