NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced yellow onion, minced garlic, and grated ginger to the skillet, sautéing until the onion is translucent and fragrant.

• 3

  Stir in the garam masala, turmeric, and ground cumin, toasting the spices for about one minute to release their natural oils.

• 4

  Add the cubed chicken breast to the pan and cook for 5-6 minutes until browned on all sides.

• 5

  Pour in the tomato puree and coconut milk, stirring well to combine and scraping any browned bits from the bottom of the pan.

• 6

  Season with sea salt and black pepper, then reduce the heat to low and simmer for 10-12 minutes until the chicken is cooked through.

• 7

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