NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

2 tbsp Full-fat coconut milk

1 tsp Ghee

0.5 cup Red bell pepper

0.5 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

1 tbsp Yellow curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

0.5 whole Lime

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

• 2

  In a small pot, combine the rice with 0.5 cup of water and a pinch of salt; bring to a boil, then cover and simmer on low for 15 minutes.

• 3

  While the rice cooks, heat the ghee in a large skillet over medium heat.

• 4

  Add the diced yellow onion and red bell pepper to the skillet, sautéing for 5 minutes until the vegetables are softened.

• 5

  Stir in the minced garlic, grated ginger, and yellow curry powder, cooking for 1 minute until highly fragrant.

• 6

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and brown on all sides for about 5-6 minutes.

• 7

  Pour in the full-fat coconut milk and stir to combine, scraping up any flavorful browned bits from the bottom of the pan.

• 8

  Lower the heat and let the curry simmer gently for 5-7 minutes until the sauce has thickened and the chicken is cooked through.

• 9

  Fluff the cooked basmati rice with a fork and plate it, topping with the creamy chicken curry.

• 10

  Garnish the dish with fresh cilantro and a squeeze of lime juice before serving.