NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.13 cup dry basmati rice

0.5 tsp ghee

0.25 cup tomato puree

1 tbsp full-fat coconut milk

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  While the rice cooks, dice the chicken breast into bite-sized pieces and finely dice the yellow onion.

• 3

  Heat the ghee in a large skillet over medium heat and sauté the onion until translucent, about 5 minutes.

• 4

  Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until fragrant.

• 5

  Add the chicken pieces to the skillet along with the garam masala, turmeric, cumin, sea salt, and black pepper, browning the meat on all sides.

• 6

  Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 7

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

• 8

  Fluff the cooked rice with a fork and serve the chicken and sauce over the top, garnished with freshly chopped cilantro.