NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp minced garlic

1 tsp grated ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat.

• 2

  Add the diced yellow 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 chicken breast pieces to the pan and cook until browned on all sides.

• 5

  Sprinkle the garam masala, turmeric, sea salt, and black pepper over the chicken and stir to coat evenly.

• 6

  Pour in the tomato puree and bring to a gentle simmer for 8-10 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a rich, velvety sauce and heat for another 2 minutes.

• 8

  Serve the chicken masala over a bed of warm, fluffy basmati rice.

• 9

  Garnish with freshly chopped cilantro before serving.