NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup tomato puree

0.25 cup full-fat coconut milk

0.5 tbsp ghee

1 cup cauliflower rice

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh ginger

1 clove garlic

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat.

• 2

  Add the minced garlic and fresh ginger, sautéing for 1 minute until fragrant.

• 3

  Add the cubed chicken breast to the skillet and cook until browned on all sides.

• 4

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

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring until the sauce is well combined.

• 6

  Reduce the heat to low and simmer for 10 minutes until the sauce thickens and the chicken is cooked through.

• 7

  While the chicken simmers, steam or lightly sauté the cauliflower rice in a separate pan until tender.

• 8

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