NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

0.25 tbsp ghee

0.13 cup full-fat coconut milk

0.5 cup tomato puree

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp olive oil

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes. Toss with olive oil, sea salt, and black pepper, then roast for 25 minutes until tender and caramelized.

• 3

  While the potatoes roast, cut the chicken breast into bite-sized pieces.

• 4

  In a large skillet over medium heat, melt the ghee. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 5

  Add the chicken pieces to the skillet and cook for 5-6 minutes until browned on all sides.

• 6

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

• 7

  Pour in the tomato puree and bring to a gentle simmer for 5 minutes.

• 8

  Reduce the heat to low and stir in the full-fat coconut milk, simmering for another 2-3 minutes until the sauce is thick and velvety.

• 9

  Divide the roasted sweet potatoes between plates and top with the butter chicken and sauce.