NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 cup tomato puree

0.25 cup full-fat coconut milk

0.5 tsp turmeric

1 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken pieces to the skillet and sear until golden brown on all sides, then remove the chicken and set aside.

• 4

  In the same skillet, add the diced yellow onion and sauté for 3-4 minutes until translucent.

• 5

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

• 6

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

• 7

  Pour in the tomato puree and full-fat coconut milk, whisking gently to create a smooth, orange sauce.

• 8

  Return the chicken to the skillet and reduce heat to low; simmer for 8-10 minutes until the sauce has thickened.

• 9

  While the curry simmers, steam the cauliflower rice in a separate covered pan with a splash of water for 5 minutes until tender.

• 10

  Divide the cauliflower rice into a bowl, top with the creamy butter chicken, and garnish with freshly chopped cilantro.