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

• 2

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

• 3

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

• 4

  In the same skillet, add the finely chopped yellow onion and sauté for 3-4 minutes until translucent.

• 5

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

• 6

  Add the garam masala and turmeric to the skillet, stirring constantly for 30 seconds to toast the spices.

• 7

  Pour in the tomato puree and return the chicken to the pan, stirring to coat.

• 8

  Reduce the heat to low and simmer the sauce for 8-10 minutes until the chicken is cooked through and the flavors have melded.

• 9

  Stir in the full-fat coconut milk to create a creamy, orange sauce and heat through for 1 minute.

• 10

  Fluff the cooked basmati rice with a fork and plate it alongside the chicken tikka masala.

• 11

  Garnish the dish with fresh chopped cilantro before serving.