NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 tbsp basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

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 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water and cook with six tablespoons of water according to package instructions until light and airy.

• 2

  Dice the chicken breast into bite-sized pieces 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 until translucent and fragrant.

• 4

  Stir in the minced garlic, grated ginger, garam masala, turmeric, and cumin, cooking for one minute to release the aromatic oils.

• 5

  Add the chicken to the skillet and brown on all sides for about 5 minutes.

• 6

  Pour in the tomato puree and simmer on low heat for 10 minutes until the chicken is cooked through and tender.

• 7

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

• 8

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