NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

3 tbsp full-fat coconut milk

1.5 cups cauliflower rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and finely dice the onion, garlic, and ginger.

• 2

  Heat the ghee in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent.

• 3

  Add the minced garlic and grated ginger to the skillet, cooking for another 60 seconds until fragrant.

• 4

  Increase heat slightly and add the chicken cubes. Sear the chicken for 5 minutes until lightly browned on all sides.

• 5

  Stir in the garam masala, turmeric, sea salt, and black pepper, ensuring the chicken is evenly coated in the spices.

• 6

  Pour in the tomato puree and stir to combine. Reduce heat to low and simmer for 10 minutes to allow the flavors to meld.

• 7

  While the chicken simmers, steam the cauliflower rice in a separate pan or microwave until tender.

• 8

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

• 9

  Serve the creamy butter chicken over the warm cauliflower rice and enjoy immediately.