NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tbsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh cilantro

PREPARATION

• 1

  Prepare the basmati rice according to package directions and set aside.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes until golden and cooked through, then remove and set aside.

• 5

  In the same skillet, add the diced yellow onion, minced garlic, and grated ginger, sautéing until fragrant and translucent.

• 6

  Stir in the garam masala and turmeric powder, toasting the spices for 30 seconds to release their oils.

• 7

  Pour in the tomato puree and simmer on medium-low heat for 5 minutes until the sauce thickens slightly.

• 8

  Whisk in the full-fat coconut milk to create a creamy texture, then return the cooked chicken to the pan to coat.

• 9

  Serve the creamy chicken over the warm basmati rice and garnish with freshly chopped cilantro.