NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

1 tsp ghee

0.25 cup tomato puree

2 tbsp full-fat coconut milk

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

0.5 cup water

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

• 2

  Combine the rice and water in a small saucepan, bring to a boil, then cover and simmer on low for 15 minutes.

• 3

  While the rice cooks, melt the ghee in a large skillet over medium heat.

• 4

  Add the diced yellow onion to the skillet and sauté for 5 minutes until soft and translucent.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until the mixture becomes highly fragrant.

• 6

  Add the cubed chicken breast to the skillet and cook until the pieces are golden brown on all sides.

• 7

  Sprinkle the garam masala, turmeric, sea salt, and black pepper over the chicken and stir to coat evenly.

• 8

  Pour in the tomato puree and full-fat coconut milk, stirring until the sauce is smooth and vibrant.

• 9

  Simmer the mixture for 10 minutes over medium-low heat until the chicken is tender and the sauce has thickened.

• 10

  Fluff the cooked rice with a fork and serve the spiced chicken and sauce over the top.