NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Tomato puree

2 tbsp Full-fat coconut milk

0.5 tsp Garam masala

0.25 tsp Turmeric

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the dry basmati rice and cook with 0.5 cup water until fluffy, then set aside and keep warm.

• 2

  Heat the ghee in a large skillet over medium heat until it shimmers.

• 3

  Add the diced yellow onion and sauté for 4-5 minutes until soft and translucent.

• 4

  Stir in the minced garlic and fresh ginger, cooking for 1 minute until fragrant.

• 5

  Add the cubed chicken breast to the pan and cook for 5-6 minutes until lightly browned on all sides.

• 6

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

• 7

  Pour in the tomato puree and bring to a gentle simmer for 5 minutes.

• 8

  Reduce heat to low and stir in the full-fat coconut milk until the sauce is creamy and smooth.

• 9

  Simmer for an additional 2-3 minutes until the chicken is cooked through and the flavors have melded.

• 10

  Serve the spiced chicken over the warm basmati rice and garnish with fresh chopped cilantro.