NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Basmati rice

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Prepare the basmati rice by rinsing until water runs clear, then simmer in a pot with water until tender.

• 2

  Melt the ghee in a large skillet over medium-high heat and add the cubed chicken breast.

• 3

  Sear the chicken until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, sauté the diced onion, minced garlic, and grated ginger until the mixture is soft and aromatic.

• 5

  Stir in the garam masala, turmeric, cumin, sea salt, and black pepper, cooking for one minute to release the oils.

• 6

  Pour in the tomato puree and simmer for five minutes to allow the flavors to meld.

• 7

  Whisk in the coconut milk and return the chicken to the skillet, simmering until the sauce is thick and the chicken is cooked through.

• 8

  Spoon the chicken and sauce over the fluffy rice and garnish with fresh cilantro.