NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 cup tomato puree

3 tbsp full-fat coconut milk

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp ground cumin

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 1-inch cubes and season with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the garam masala, turmeric, and cumin to the skillet, stirring constantly for 30 seconds to bloom the spices.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine. Bring the sauce to a gentle simmer.

• 6

  Add the chicken cubes to the sauce. Cover and simmer for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened.

• 7

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

• 8

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