NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tsp Ghee

0.25 cup Yellow onion

1 clove Garlic

1 tsp Fresh ginger

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 the water runs clear, then combine with 0.5 cup water in a small pot, bring to a boil, cover, and simmer for 15 minutes.

• 2

  While rice cooks, cut the chicken breast into 1-inch cubes and season with sea salt and black pepper.

• 3

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

• 4

  In the same skillet, add the diced yellow onion and sauté until translucent, then stir in the minced garlic and grated fresh ginger for one minute.

• 5

  Add the garam masala and turmeric to the skillet, toasting the spices for 30 seconds until they become aromatic.

• 6

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

• 7

  Return the chicken to the skillet, reduce heat to low, and simmer for 10 minutes until the sauce thickens and chicken is cooked through.

• 8

  Fluff the basmati rice with a fork and serve the chicken tikka masala over the rice, garnished with fresh cilantro.