NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked basmati rice

0.25 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp 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 cumin powder

0.25 tsp sea salt

0.25 tsp black pepper

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

  In a medium skillet over medium heat, melt the ghee and add the diced yellow onion, sautéing until translucent.

• 3

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

• 4

  Add the chicken cubes to the skillet and cook for 4-5 minutes until browned on all sides.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring well to combine and scraping any browned bits from the bottom of the pan.

• 6

  Reduce heat to low and simmer for 8-10 minutes until the sauce has thickened and the chicken is fully cooked through.

• 7

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