NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Ghee

2 tbsp Full-fat coconut milk

0.25 cup Tomato puree

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Garam masala

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh spinach

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden on all sides.

• 3

  Add the diced yellow onion, minced garlic, and grated ginger to the skillet, sautéing until the onion is translucent and fragrant.

• 4

  Stir in the garam masala and turmeric, ensuring the chicken and vegetables are well coated in the spices.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring to create a smooth, creamy sauce.

• 6

  Reduce the heat to low and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Fold in the fresh spinach and stir until it is just wilted and bright green.

• 8

  Serve the butter chicken over the warm basmati rice and garnish with freshly chopped cilantro.