NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp ghee

0.5 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

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 until melted and shimmering.

• 3

  Add the chicken pieces to the skillet and sear until golden brown on all sides, then remove the chicken and set aside on a plate.

• 4

  In the same skillet, add the finely chopped yellow onion and sauté for 3-4 minutes until translucent and soft.

• 5

  Stir in the minced garlic, grated fresh ginger, garam masala, turmeric, and cumin, cooking for 1 minute until highly fragrant.

• 6

  Pour in the tomato puree and stir to combine, allowing the sauce to simmer for 5 minutes on medium-low heat until it thickens.

• 7

  Whisk in the full-fat coconut milk to create a creamy orange sauce, then return the seared chicken and any juices to the pan.

• 8

  Simmer for an additional 3-5 minutes until the chicken is fully cooked through and the sauce is glossy.

• 9

  Garnish with freshly chopped cilantro and serve warm.