NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower florets

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 2

  Add the cubed chicken breast to the skillet and sear for 3-4 minutes until golden brown on all sides, then remove the chicken and set aside.

• 3

  In the same skillet, add the diced onion, minced ginger, and garlic, sautéing for 3 minutes until the onion is translucent and fragrant.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper, allowing the spices to toast for 60 seconds to release their oils.

• 5

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

• 6

  Add the cauliflower florets and return the seared chicken to the skillet, tossing well to coat everything in the sauce.

• 7

  Reduce the heat to low, cover with a lid, and simmer for 10-12 minutes until the cauliflower is tender and the chicken is cooked through.

• 8

  Garnish with freshly chopped cilantro and serve warm.