NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.25 cup Full-fat coconut milk

0.25 cup Tomato puree

1 tsp Ghee

0.25 cup Yellow onion

1 clove Garlic

1 tsp Fresh ginger

1 tsp Garam masala

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken cubes to the skillet and brown for 3 to 4 minutes until golden on the outside, then remove chicken and set aside on a plate.

• 4

  In the same skillet, add the diced yellow onion, minced garlic, and grated fresh ginger, sautéing for 3 minutes until the onion is translucent.

• 5

  Stir in the garam masala and ground turmeric, cooking for 30 seconds to toast the spices and release their oils.

• 6

  Pour in the tomato puree and full-fat coconut milk, whisking gently to combine the ingredients into a smooth, orange sauce.

• 7

  Return the browned chicken and any accumulated juices to the skillet, reduce heat to low, and simmer for 5 to 7 minutes until the chicken is cooked through.

• 8

  Place the warm cooked basmati rice in a bowl, ladle the chicken tikka masala over the top, and garnish with chopped fresh cilantro.