NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup full-fat coconut milk

0.5 cup tomato puree

1 tsp ghee

1 cup cauliflower rice

1 tsp garam masala

0.5 tsp ground turmeric

1 tsp fresh ginger

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 3

  Add the chicken to the skillet and brown for 4-5 minutes until golden on the outside but not fully cooked through.

• 4

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

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring well to combine the spices into a smooth sauce.

• 6

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

• 7

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

• 8

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