NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked basmati rice

0.5 cup tomato puree

1 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

0.5 tsp ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat until melted.

• 2

  Add the diced yellow onion and sauté for 3-4 minutes until translucent.

• 3

  Stir in the minced garlic and grated ginger, cooking for 1 minute until highly aromatic.

• 4

  Add the cubed chicken breast to the skillet and brown on all sides for about 5 minutes.

• 5

  Sprinkle the garam masala, turmeric, sea salt, and black pepper over the chicken and stir to coat thoroughly.

• 6

  Pour in the tomato puree and stir to combine, bringing the mixture to a gentle simmer.

• 7

  Reduce the heat to low, cover the skillet, and simmer for 10-12 minutes until the chicken is cooked through.

• 8

  Stir in the full-fat coconut milk to create a rich, velvety sauce.

• 9

  Spoon the chicken and masala sauce over the warm cooked basmati rice.

• 10

  Garnish with fresh chopped cilantro and serve immediately.