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 fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized 1-inch cubes and season lightly with sea salt and black pepper.

• 2

  Heat the ghee in a large non-stick skillet over medium heat.

• 3

  Add the finely diced yellow onion to the skillet and sauté for 3-4 minutes until translucent.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for another 60 seconds until fragrant.

• 5

  Add the chicken cubes to the pan and brown on all sides for approximately 5 minutes.

• 6

  Stir in the garam masala, turmeric, and cumin, coating the chicken thoroughly in the spice blend.

• 7

  Pour in the tomato puree and stir to combine, then lower the heat to a simmer.

• 8

  Whisk in the full-fat coconut milk to create a smooth, velvety sauce.

• 9

  Cover and simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened.

• 10

  Serve the chicken masala over the warm, cooked basmati rice and garnish with freshly chopped cilantro.