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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat. Add the diced yellow onion and sauté for 4-5 minutes until translucent.

• 4

  Stir in the minced garlic, grated ginger, garam masala, and turmeric. Cook for 1 minute until highly fragrant.

• 5

  Add the chicken pieces to the skillet and cook for 5 minutes, browning all sides.

• 6

  Pour in the tomato puree and bring to a gentle simmer. Cover and cook for 10 minutes, or until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a creamy sauce and simmer for an additional 2 minutes.

• 8

  Fluff the cooked rice with a fork and serve the chicken and sauce over the rice, garnished with fresh chopped cilantro.