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

1 clove Garlic

1 tsp Fresh ginger

1 tsp Garam masala

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and season lightly with a pinch of sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium heat, then add the minced garlic and grated ginger, sautéing until fragrant for about 1 minute.

• 3

  Stir in the garam masala and turmeric, allowing the spices to toast in the fat for 30 seconds to release their essential oils.

• 4

  Add the chicken cubes to the skillet and cook for 3-4 minutes until lightly browned on all sides.

• 5

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

• 6

  Reduce the heat to low and simmer for 8-10 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  Season the sauce with the remaining sea salt and black pepper to taste.

• 8

  Serve the creamy chicken over the warm cooked basmati rice and garnish with fresh chopped cilantro.