NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Prepare the basmati rice according to package instructions and set aside.

• 2

  Cut 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-high heat.

• 4

  Add the chicken to the skillet and brown for 5-6 minutes until cooked through, then remove and set aside.

• 5

  In the same skillet, sauté the diced yellow onion, minced garlic, and grated fresh ginger until softened and fragrant.

• 6

  Stir in the garam masala, turmeric, and cumin, toasting the spices for about 1 minute to release their oils.

• 7

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

• 8

  Stir in the full-fat coconut milk to create a creamy sauce, then return the cooked chicken to the pan.

• 9

  Simmer the mixture for another 2-3 minutes to allow the flavors to meld.

• 10

  Serve the chicken tikka masala over the warm basmati rice and garnish with fresh chopped cilantro.