NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Ghee

0.25 cup Yellow onion

1 clove Garlic

1 tsp Fresh ginger

0.5 cup Tomato puree

0.5 tsp Garam masala

0.25 tsp Turmeric powder

0.25 tsp Cumin powder

0.25 tsp Sea salt

2 tbsp Full-fat coconut milk

0.25 cup Cooked basmati rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into uniform 1-inch cubes for even cooking.

• 2

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

• 3

  Add the chicken cubes to the skillet and brown for 3-4 minutes until golden on all sides.

• 4

  Stir in the diced yellow onion, minced garlic, and grated ginger, cooking for another 3 minutes until the onion is translucent.

• 5

  Pour in the tomato puree and add the garam masala, turmeric, cumin, and sea salt.

• 6

  Reduce the heat to low, cover the pan, and simmer for 10 minutes to allow the flavors to meld and the chicken to cook through.

• 7

  Remove the lid and stir in the full-fat coconut milk to create a thick, velvety sauce.

• 8

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