NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tsp Ghee

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Garam masala

0.5 tsp Ground turmeric

0.25 tsp Sea salt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then cook according to package instructions using water.

• 2

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

• 3

  Add the minced garlic and grated fresh ginger to the skillet, stirring constantly for one minute until the mixture is fragrant.

• 4

  Add the cubed chicken breast to the pan and cook for 5-6 minutes until the exterior is lightly browned.

• 5

  Stir in the garam masala, ground turmeric, and sea salt, ensuring the chicken is thoroughly coated in the spice mixture.

• 6

  Pour in the tomato puree and bring the sauce to a gentle simmer over medium-low heat for 10 minutes.

• 7

  Whisk in the full-fat coconut milk and continue to simmer for an additional 5 minutes until the sauce has thickened slightly.

• 8

  Divide the cooked basmati rice into a bowl, top with the chicken masala sauce, and garnish with chopped fresh cilantro.