NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

1 tsp Ghee

0.25 medium Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

0.5 tsp Garam masala

0.25 tsp Turmeric

0.25 tsp Cumin

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then combine with 0.5 cup water in a small pot; bring to a boil, cover, and simmer on low for 15 minutes.

• 2

  While the 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 finely diced onion until translucent, about 5 minutes.

• 4

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

• 5

  Add the chicken to the skillet and brown on all sides for about 4-5 minutes.

• 6

  Sprinkle the garam masala, turmeric, and cumin over the chicken, stirring to coat the meat evenly in the spices.

• 7

  Pour in the tomato puree and bring to a gentle simmer, cooking for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  Stir in the full-fat coconut milk to create a rich, creamy consistency and heat through for 1 minute.

• 9

  Fluff the basmati rice with a fork and serve the spiced chicken over the grains, garnishing with freshly chopped cilantro.