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 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp ground 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.

• 2

  Add the diced yellow onion and sauté until softened and translucent, about 5 minutes.

• 3

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 4

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper.

• 5

  Brown the chicken on all sides for about 5-6 minutes.

• 6

  Sprinkle the garam masala and turmeric over the chicken, stirring to coat the pieces evenly.

• 7

  Pour in the tomato puree and bring the mixture to a gentle simmer for 10 minutes.

• 8

  Stir in the full-fat coconut milk to create a rich, creamy sauce and heat through for 2 minutes.

• 9

  Serve the chicken masala over the warm, cooked basmati rice and garnish with fresh cilantro.