NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the dry basmati rice under cold water until the water runs clear, then cook according to package instructions until light and fluffy.

• 2

  Dice the chicken breast into 1-inch pieces and season them evenly with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion for 5 minutes until soft and translucent.

• 4

  Add the minced garlic, grated fresh ginger, garam masala, and ground turmeric to the skillet, stirring for one minute until the spices are fragrant.

• 5

  Place the chicken pieces in the skillet and cook for 5-7 minutes, searing the outside until golden brown.

• 6

  Pour the tomato puree into the pan, reduce the heat to low, and simmer for 10 minutes until the chicken is tender and cooked through.

• 7

  Stir in the full-fat coconut milk and continue to simmer for 2 minutes to create a rich, velvety sauce.

• 8

  Portion the cooked basmati rice into bowls, top with the chicken tikka masala, and garnish with chopped fresh cilantro.