NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/4 cup Light Coconut Milk

1 tsp Unsalted Butter

2 tbsp Tomato Paste

1/2 small Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Garam Masala

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Chili Powder

Pinch of Salt

PREPARATION

• 1

  Begin by cutting the chicken breast into bite-sized pieces and patting them dry.

• 2

  Mince the garlic, grate the fresh ginger, and finely chop the half onion.

• 3

  In a medium skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 2-3 minutes.

• 4

  Stir in the minced garlic, grated ginger, and all the spices (garam masala, turmeric, cumin, and chili powder). Toast the spices lightly to release their aromas, about 1 minute.

• 5

  Add the tomato paste and mix well, then add the chicken pieces. Cook the chicken until it's lightly browned on all sides, approximately 5-6 minutes.

• 6

  Pour in the light coconut milk and stir to combine, bringing the mixture to a gentle simmer. Continue to cook until the chicken is cooked through and the sauce slightly thickens, about 5-7 minutes.

• 7

  Season with a pinch of salt, taste, and adjust seasonings if needed.

• 8

  Serve warm, pairing it with a side of steamed vegetables or a small portion of brown rice if desired.