NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Basmati rice

0.5 tbsp Ghee

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Garam masala

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 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 for 15 minutes.

• 2

  While rice cooks, heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until translucent and fragrant.

• 3

  Stir in the minced garlic, grated ginger, garam masala, and turmeric, cooking for 1 minute until the spices are toasted and aromatic.

• 4

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until the edges are golden brown.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine, then lower the heat and simmer for 10 minutes until the sauce thickens and chicken is cooked through.

• 6

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