NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

2 tbsp Full-fat coconut milk

0.25 cup Tomato puree

1 tsp Ghee

0.25 whole Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Garam masala

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then combine with 0.5 cup water in a small pot, bring to a boil, reduce to low, cover, and simmer for 15 minutes.

• 2

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

• 3

  Melt the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove from the pan and set aside.

• 4

  In the same skillet, sauté the finely diced onion until translucent, then stir in the minced garlic and grated ginger for one minute until fragrant.

• 5

  Add the garam masala and turmeric to the aromatics, toasting the spices for 30 seconds before pouring in the tomato puree and coconut milk.

• 6

  Return the chicken to the skillet, reduce heat to low, and simmer for 5-7 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  Fluff the basmati rice with a fork and serve the creamy chicken masala over the rice, garnished with freshly chopped cilantro.