NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

1 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup diced yellow onion

1 clove garlic

0.5 tsp grated ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cook the basmati rice according to package instructions and set aside.

• 2

  Heat the ghee in a large skillet over medium heat.

• 3

  Add the diced yellow onion and sauté until translucent, about 5 minutes.

• 4

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

• 5

  Add the chicken breast pieces to the skillet and brown on all sides for about 4 minutes.

• 6

  Pour in the tomato puree and bring the mixture to a gentle simmer.

• 7

  Cover the skillet and cook for 8-10 minutes until the chicken is cooked through and tender.

• 8

  Stir in the coconut milk to create a velvety sauce and season with sea salt and black pepper.

• 9

  Serve the chicken and masala sauce over the warm basmati rice and garnish with fresh cilantro.