NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.5 tsp Garam masala

0.25 tsp Ground turmeric

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Cauliflower rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, add the diced onion, minced ginger, and garlic, sautéing until soft and fragrant.

• 5

  Stir in the garam masala, turmeric, and cumin, allowing the spices to toast for 1 minute.

• 6

  Pour in the tomato puree and simmer for 5 minutes on medium-low heat.

• 7

  Whisk in the full-fat coconut milk until the sauce is smooth and creamy.

• 8

  Return the chicken to the pan and simmer for another 5-7 minutes until cooked through.

• 9

  While the chicken simmers, lightly sauté the cauliflower rice in a separate pan until tender.

• 10

  Serve the chicken and sauce over the cauliflower rice and garnish with chopped fresh cilantro.