NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup dry basmati rice

1 tsp ghee

0.25 cup tomato puree

2 tbsp full-fat coconut milk

1 clove garlic

1 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp 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, reduce to low, cover, and simmer for 15 minutes.

• 2

  While rice cooks, dice the chicken breast into bite-sized pieces and season lightly with a pinch of sea salt and black pepper.

• 3

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

• 4

  In the same skillet, add the minced garlic and grated ginger, sautéing for 1 minute until fragrant before stirring in the garam masala, turmeric, and cumin.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine the spices into a smooth, velvety sauce.

• 6

  Return the chicken to the skillet, reduce heat to low, and simmer for 5-7 minutes until the sauce thickens and the chicken is cooked through.

• 7

  Fluff the rice with a fork and serve the spiced chicken on top, garnished with freshly chopped cilantro.