NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked 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 Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

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 cubes and season evenly with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove the chicken from the pan and set aside.

• 4

  In the same skillet, add the diced yellow onion, minced ginger, and minced garlic, sautéing until the onion is translucent.

• 5

  Stir in the garam masala and turmeric, toasting the spices for about 30 seconds until highly aromatic.

• 6

  Pour in the tomato puree and simmer over medium-low heat for 5-7 minutes until the sauce has thickened slightly.

• 7

  Whisk in the full-fat coconut milk and return the seared chicken to the pan, simmering for an additional 4 minutes until the chicken is cooked through.

• 8

  Serve the warm chicken tikka masala over the fluffy basmati rice and garnish with freshly chopped cilantro.