NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

1 tsp Ghee

2 tbsp Full-fat coconut milk

0.25 cup Tomato puree

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

0.5 tsp Garam masala

0.25 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 directions and set aside.

• 2

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

• 3

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

• 4

  Add the cubed chicken breast to the skillet and cook until browned on all sides.

• 5

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

• 6

  Reduce heat to low and simmer for 10 minutes until the chicken is cooked through and the sauce has reached a velvety consistency.

• 7

  Season with sea salt and black pepper, then serve the chicken and sauce over the fluffy rice and garnish with fresh cilantro.