NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric

0.5 cup tomato puree

0.25 cup full-fat coconut milk

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 with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown, then remove from the pan.

• 3

  In the same skillet, sauté the diced onion, minced garlic, and grated ginger until softened and fragrant.

• 4

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

• 5

  Pour in the tomato puree and coconut milk, stirring to combine into a smooth, creamy sauce.

• 6

  Return the chicken to the skillet and simmer for 5-7 minutes until the sauce thickens and the chicken is cooked through.

• 7

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

• 8

  Serve the butter chicken over the cauliflower rice and garnish with fresh chopped cilantro.