NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then cook according to package instructions and set aside.

• 2

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

• 3

  Heat the ghee in a large skillet over medium heat and sauté the diced onion until softened and translucent.

• 4

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

• 5

  Add the chicken pieces to the skillet and cook until browned on all sides, approximately 5 minutes.

• 6

  Pour in the tomato puree, stir to combine, and reduce heat to low to simmer for 10-12 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy sauce and heat through for another 2 minutes.

• 8

  Serve the warm chicken masala over the fluffy basmati rice and garnish with freshly chopped cilantro.