NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked basmati rice

0.25 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tbsp 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

1 tbsp fresh cilantro

PREPARATION

• 1

  Prepare the basmati rice according to package directions or use pre-cooked rice to save time.

• 2

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

• 3

  Add the diced yellow onion to the skillet and sauté for 3-4 minutes until translucent and soft.

• 4

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

• 5

  Add the chicken breast pieces to the skillet and cook until lightly browned on all sides, about 5 minutes.

• 6

  Sprinkle the garam masala, turmeric, sea salt, and black pepper over the chicken and stir well to coat every piece.

• 7

  Pour in the tomato puree and full-fat coconut milk, stirring to combine into a smooth, orange sauce.

• 8

  Reduce the heat to low and simmer for 8-10 minutes until the sauce has thickened and the chicken is cooked through.

• 9

  Serve the creamy chicken immediately over the fluffy basmati rice and garnish with fresh chopped cilantro.