NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked basmati rice

2 tbsp full-fat coconut milk

0.5 cup tomato puree

0.5 tsp ghee

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp grated 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

  Prepare the basmati rice according to package instructions.

• 2

  Season the chicken breast with the sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat and sear the chicken until golden brown on all sides.

• 4

  Remove the chicken from the skillet and set it aside on a plate.

• 5

  In the same skillet, add the diced yellow onion and sauté until translucent.

• 6

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

• 7

  Add the garam masala and turmeric to the skillet, stirring constantly to toast the spices for 30 seconds.

• 8

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

• 9

  Bring the sauce to a gentle simmer for 5 minutes until it begins to thicken.

• 10

  Return the chicken to the skillet and simmer for another 3 minutes until fully cooked.

• 11

  Serve the chicken and creamy masala sauce over the warm basmati rice.

• 12

  Garnish the dish with fresh chopped cilantro before serving.