NUTRITION

SERVINGS

INGREDIENTS

5.5 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

0.5 tsp Fresh ginger

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

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 combine with 0.5 cup water in a small pot; bring to a boil, cover, and simmer on low for 15 minutes.

• 2

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

• 3

  Heat the ghee in a large skillet over medium-high heat and sauté the diced yellow onion until translucent and soft, about 5 minutes.

• 4

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

• 5

  Add the chicken cubes to the skillet and brown on all sides for approximately 5-6 minutes.

• 6

  Pour in the tomato puree and bring the mixture to a gentle simmer; cover and cook for 10 minutes until the chicken is thoroughly cooked.

• 7

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

• 8

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