NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup dry basmati rice

1 tsp ghee

2 tbsp full-fat coconut milk

0.25 cup tomato puree

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the dry basmati rice under cold water until the water runs clear, then cook in 0.5 cup of water until all liquid is absorbed and the rice is fluffy.

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced yellow onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and fresh ginger, cooking for another minute until fragrant.

• 5

  Add the garam masala and turmeric to the skillet, stirring constantly for 30 seconds to toast the spices.

• 6

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

• 7

  Return the chicken to the skillet, reduce the heat to low, and simmer for 8-10 minutes until the sauce has thickened and the chicken is fully cooked.

• 8

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