NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

2 tsp ghee

0.5 cup yellow onion

1 tsp ginger paste

1 tsp garlic paste

0.5 cup tomato puree

0.5 tsp turmeric powder

1 tsp garam masala

0.5 tsp cumin powder

0.5 tsp sea salt

0.25 tsp black pepper

0.25 cup water

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then cook with a half cup of water until fluffy and tender.

• 2

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

• 3

  Add the ginger paste and garlic paste to the skillet, stirring for one minute until fragrant.

• 4

  Stir in the turmeric, garam masala, cumin, sea salt, and black pepper to toast the spices and release their oils.

• 5

  Add the cubed chicken breast to the pan and cook until browned on all sides.

• 6

  Pour in the tomato puree and a quarter cup of water, then reduce heat and simmer for 10-12 minutes until the sauce thickens.

• 7

  Serve the warm chicken curry over the cooked basmati rice and garnish with fresh cilantro.