NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.5 cup yellow onion

2 cloves 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

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and set aside.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the diced onion until soft and translucent.

• 3

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

• 4

  Add the chicken cubes to the skillet, browning them for about 5 minutes to lock in the juices.

• 5

  Pour in the tomato puree, reduce heat to low, and simmer for 10 minutes until the chicken is cooked through.

• 6

  Stir in the full-fat coconut milk to create a rich, creamy sauce and heat through for another 2 minutes.

• 7

  While the sauce simmers, steam or sauté the cauliflower rice until tender.

• 8

  Serve the chicken tikka masala over the cauliflower rice and garnish with freshly chopped cilantro.