NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.5 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 cup tomato puree

3 tbsp full-fat coconut milk

0.5 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes.

• 2

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 3

  Add the diced onion to the skillet and sauté for 5 minutes until translucent and slightly golden.

• 4

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

• 5

  Add the chicken cubes to the pan, browning them on all sides for about 4-5 minutes.

• 6

  Sprinkle the garam masala, turmeric, cumin, sea salt, and black pepper over the chicken and stir to coat evenly.

• 7

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

• 8

  Reduce heat to low, cover, and cook for 10 minutes to allow the flavors to meld and chicken to cook through.

• 9

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

• 10

  Garnish with fresh chopped cilantro before serving.