NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp grated fresh ginger

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp ground cumin

0.25 cup tomato puree

1 tbsp full-fat coconut milk

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent.

• 4

  Stir in the minced garlic, grated ginger, garam masala, turmeric, and cumin, cooking for 1 minute until highly fragrant.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 6

  Return the chicken to the skillet and lower the heat to a simmer. Cook for 5-7 minutes until the sauce has thickened and the chicken is cooked through.

• 7

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