NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

0.5 cup Tomato puree

0.25 cup Full-fat coconut milk

1 tsp Garam masala

0.5 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Basmati rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and season with the 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 to the skillet and sear until golden brown on all sides, then remove the chicken and set it aside on a plate.

• 4

  In the same skillet, add the diced yellow onion and sauté until translucent and soft, about 3-4 minutes.

• 5

  Stir in the minced garlic, grated ginger, garam masala, and turmeric powder, cooking for 1 minute until the spices are fragrant.

• 6

  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.

• 7

  Return the seared chicken and any accumulated juices to the skillet and bring the sauce to a gentle simmer.

• 8

  Lower the heat and simmer for 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 9

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