NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

0.25 cup full-fat coconut milk

0.5 cup cauliflower rice

0.25 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden on all sides, then remove and set aside.

• 3

  In the same skillet, sauté the finely diced yellow onion, minced garlic, and grated fresh ginger until the onion is translucent.

• 4

  Stir in the garam masala, turmeric, and cumin, toasting the spices for 30 seconds to release their fragrance.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring to combine into a smooth sauce.

• 6

  Return the chicken to the pan and simmer on low heat for 8-10 minutes until the sauce has thickened and the chicken is fully cooked.

• 7

  Steam the cauliflower rice and mix it with the cooked basmati rice.

• 8

  Serve the chicken and tomato cream sauce over the rice mixture and garnish with freshly chopped cilantro.