NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

2 tbsp full-fat coconut milk

0.25 cup tomato puree

1 tsp ghee

1 clove garlic

1 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp turmeric powder

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-high heat.

• 2

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet.

• 3

  Sear the chicken until golden brown on all sides, approximately 5 minutes.

• 4

  Add the minced garlic and grated fresh ginger to the pan and sauté for 1 minute until fragrant.

• 5

  Stir in the tomato puree, full-fat coconut milk, garam masala, and turmeric powder until well combined.

• 6

  Reduce the heat to medium-low and simmer for 6 to 8 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  Place the warm cooked basmati rice in a bowl and top with the creamy chicken and sauce.

• 8

  Garnish with chopped fresh cilantro before serving.