NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 cup Tomato puree

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

1 tsp Garam masala

0.5 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Water

1 tbsp Fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes.

• 2

  Heat the ghee in a non-stick skillet over medium heat.

• 3

  Add the diced onion, minced ginger, and minced garlic, sautéing for 3-4 minutes until the onion is translucent and fragrant.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper, toasting the spices for 30 seconds.

• 5

  Add the chicken cubes to the pan and cook for 5 minutes, browning the edges slightly.

• 6

  Pour in the tomato puree and water, stirring to combine and coat the chicken.

• 7

  Reduce heat to low, cover, and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  Fluff the pre-cooked basmati rice and place it in a bowl.

• 9

  Spoon the chicken curry over the rice and garnish with fresh chopped cilantro.