NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken breast

1 tbsp Ghee

0.5 cup Yellow onion

2 cloves Garlic

1 tbsp Fresh ginger

1 medium Sweet potato

1 cup Cauliflower florets

0.5 cup Canned chickpeas

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Cayenne pepper

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Full-fat coconut milk

0.5 cup Tomato puree

2 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large deep skillet or Dutch oven over medium-high heat.

• 2

  Dice the chicken breast into bite-sized pieces and sauté in the skillet until golden brown on all sides, then remove and set aside.

• 3

  In the same pan, add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.

• 4

  Stir in the garam masala, turmeric, cayenne, salt, and pepper, letting the spices toast for one minute to release their oils.

• 5

  Add the peeled and diced sweet potato, cauliflower florets, and drained chickpeas, tossing to coat thoroughly in the spice mixture.

• 6

  Pour in the tomato puree and coconut milk, scraping the bottom of the pan with a wooden spoon to release any flavorful browned bits.

• 7

  Return the chicken to the pan, cover with a lid, and simmer for 15-20 minutes until the sweet potatoes are tender and the sauce has thickened.

• 8

  Garnish with chopped fresh cilantro before serving hot.