NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.5 tsp Garam masala

0.25 tsp Turmeric powder

0.25 tsp Cumin powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Cooked basmati rice

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 brown the chicken for about 5 minutes until golden.

• 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, turmeric, and cumin, allowing the spices to toast for 1 minute to release their oils.

• 5

  Pour in the tomato puree, reduce the heat to medium-low, and let the mixture simmer for 10 minutes to thicken.

• 6

  Stir in the full-fat coconut milk to create a rich, creamy sauce and cook for an additional 2 minutes.

• 7

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