NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Basmati rice

0.5 tbsp Ghee

0.25 cup Tomato puree

2 tbsp Full-fat coconut milk

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Garam masala

0.25 tsp Turmeric

0.25 tsp Cumin

0.25 tsp Sea salt

0.13 tsp Cayenne pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water, then combine with 0.5 cup water in a small pot. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until fluffy.

• 2

  While rice cooks, cut the chicken breast into bite-sized cubes and season lightly with a pinch of the sea salt.

• 3

  Melt the ghee in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent and slightly golden.

• 4

  Stir in the minced garlic and fresh ginger, cooking for 1 minute until highly aromatic.

• 5

  Add the chicken cubes to the skillet and cook for 5-6 minutes, turning occasionally, until browned on all sides.

• 6

  Sprinkle the garam masala, turmeric, cumin, and cayenne pepper over the chicken. Stir well to toast the spices for 30 seconds.

• 7

  Pour in the tomato puree and remaining sea salt. Reduce heat to medium-low and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

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

• 9

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