NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.2 cup Basmati rice

0.5 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

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then cook with a pinch of salt according to package directions until fluffy.

• 2

  While rice cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat and sauté the diced onion until translucent.

• 4

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

• 5

  Add the chicken pieces to the skillet and brown on all sides for about 5 minutes.

• 6

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

• 7

  Stir in the coconut milk to create a rich, creamy sauce and let it warm through for 2 minutes.

• 8

  Serve the spiced chicken and sauce over the cooked basmati rice and garnish with freshly chopped cilantro.