NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 tsp garlic

1 tsp garam masala

0.5 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Prepare the basmati rice according to package instructions and set aside.

• 2

  Heat the ghee in a large skillet over medium heat.

• 3

  Add the diced yellow onion and sauté until translucent, approximately 5 minutes.

• 4

  Stir in the minced garlic and fresh ginger, cooking for 1 minute until fragrant.

• 5

  Add the cubed chicken breast to the skillet and brown on all sides for 4-5 minutes.

• 6

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

• 7

  Pour in the tomato puree and coconut milk, stirring well to combine into a smooth sauce.

• 8

  Reduce the heat to low and simmer for 10-12 minutes until the sauce has thickened and the chicken is fully cooked.

• 9

  Serve the warm chicken and sauce over the cooked basmati rice.

• 10

  Garnish with freshly chopped cilantro before serving.