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 clove Garlic

0.5 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

  Rinse the basmati rice under cold water until clear, then cook with 0.5 cup water in a small pot until all liquid is absorbed and rice is fluffy.

• 2

  Dice the chicken breast into one-inch cubes and season evenly with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat and sauté the diced onion, minced garlic, and grated ginger for 3 minutes until softened and fragrant.

• 4

  Add the chicken cubes to the skillet and cook for 5 minutes until browned on all sides.

• 5

  Stir in the garam masala and turmeric, tossing the chicken to ensure every piece is well-coated with the spices.

• 6

  Pour in the tomato puree and reduce the heat to low, simmering for 10 minutes until the sauce has thickened and the chicken is fully cooked.

• 7

  Stir the full-fat coconut milk into the sauce until the color turns a rich orange and the texture is creamy.

• 8

  Serve the spiced chicken and sauce over the cooked basmati rice and garnish with freshly chopped cilantro.