NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 cup tomato puree

3 tbsp full-fat coconut milk

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and set aside.

• 2

  Heat the ghee in a large skillet over medium-high heat.

• 3

  Add the chicken cubes and sear until golden brown on all sides, then remove from the pan.

• 4

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

• 5

  Stir in the garam masala, turmeric, cumin, sea salt, and black pepper, toasting the spices for 30 seconds.

• 6

  Pour in the tomato puree and return the chicken to the skillet, stirring to coat.

• 7

  Reduce heat to low and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  Stir in the full-fat coconut milk to create a rich, creamy texture and heat through for 2 minutes.

• 9

  While the sauce simmers, steam the cauliflower rice in a separate pan until tender.

• 10

  Serve the chicken and sauce over the cauliflower rice and garnish with fresh cilantro.