NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

1 tsp ghee

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp grated fresh ginger

0.25 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  1. In a small pot, combine the dry basmati rice with a half cup of water, bring to a boil, then cover and simmer on low for 15 minutes until fluffy.

• 2

  2. While rice cooks, heat the ghee in a large skillet over medium heat and sauté the diced onion until translucent.

• 3

  3. Add the minced garlic and grated ginger to the skillet, stirring for one minute until fragrant.

• 4

  4. Increase heat slightly and add the cubed chicken breast, browning the exterior for about 4 minutes.

• 5

  5. Stir in the garam masala, turmeric, cumin, sea salt, and black pepper to coat the chicken evenly.

• 6

  6. Pour in the tomato puree and bring to a gentle simmer for 5-7 minutes until the chicken is cooked through.

• 7

  7. Reduce heat to low and stir in the full-fat coconut milk to create a rich, creamy sauce.

• 8

  8. Serve the spiced chicken over the cooked basmati rice and garnish with fresh chopped cilantro.