NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

1 tsp Garam masala

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Cook the basmati rice according to package directions and set aside.

• 2

  Dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until translucent and soft.

• 4

  Stir in the minced garlic, grated fresh ginger, garam masala, and ground turmeric, cooking for 1 minute until highly fragrant.

• 5

  Add the chicken pieces to the skillet and brown them on all sides for about 5 minutes.

• 6

  Pour in the tomato puree and bring the mixture to a gentle simmer for 10 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy sauce and heat through for another 2 minutes.

• 8

  Serve the chicken and tikka masala sauce over the warm basmati rice and garnish with chopped fresh cilantro.