NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked basmati rice

1 cup cauliflower florets

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and ground turmeric.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then set aside.

• 3

  In the same skillet, add the diced yellow onion, minced garlic, and grated fresh ginger, sautéing until the onion is translucent and fragrant.

• 4

  Stir in the garam masala and tomato puree, then reduce the heat to low and simmer for 5 to 7 minutes.

• 5

  Pour in the full-fat coconut milk and stir until the sauce is smooth, then return the chicken to the pan to finish cooking.

• 6

  Steam the cauliflower florets until tender while the sauce thickens.

• 7

  Serve the spiced chicken and tomato cream sauce over a bed of basmati rice and steamed cauliflower, garnished with fresh cilantro.