NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.25 cup cooked basmati rice

0.13 tbsp ghee

1 tbsp full-fat coconut milk

0.25 cup tomato puree

0.25 cup yellow onion

1 tsp 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

  Heat the ghee in a large skillet over medium heat.

• 2

  Add the diced yellow onion, minced garlic, and grated ginger to the skillet and sauté until the onion is translucent and fragrant.

• 3

  Add the cubed chicken breast to the pan and cook until the exterior is browned on all sides.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper, ensuring the chicken is evenly coated in the spice mixture.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring well to create a smooth, creamy sauce.

• 6

  Lower the heat and let the mixture simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Serve the spiced chicken and sauce over the warm, fluffy basmati rice and garnish with freshly chopped cilantro.