NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 tsp ghee

0.25 cup tomato puree

2 tbsp full-fat coconut milk

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1-inch pieces, then toss with avocado oil, a pinch of sea salt, and black pepper.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 4

  While the potatoes roast, heat the ghee in a large skillet over medium heat.

• 5

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

• 6

  Cut the chicken breast into bite-sized cubes and add them to the skillet, browning for 5 minutes.

• 7

  Stir in the garam masala and turmeric, coating the chicken evenly with the spices.

• 8

  Pour in the tomato puree and coconut milk, stirring to combine.

• 9

  Lower the heat and simmer the sauce for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 10

  Season with the remaining sea salt and black pepper to taste.

• 11

  Serve the creamy butter chicken directly over the roasted sweet potato cubes in a shallow bowl.