NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tbsp fresh cilantro

PREPARATION

• 1

  Prepare the basmati rice according to package instructions and set aside.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

• 4

  Stir in the minced garlic and ginger, cooking for another 60 seconds until fragrant.

• 5

  Add the garam masala and turmeric to the skillet, stirring constantly for 30 seconds to toast the spices.

• 6

  Add the chicken cubes to the pan and cook for 5 minutes, browning all sides.

• 7

  Pour in the tomato puree and stir to combine. Reduce heat to low and simmer for 8-10 minutes until the chicken is cooked through.

• 8

  Stir in the coconut milk to create a creamy sauce and let it warm through for 1 minute.

• 9

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