NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1/3 cup Light Coconut Milk

1 tsp Unsalted Butter

1/4 medium Yellow Onion

2 cloves Garlic

1 tsp Fresh Ginger

1/2 tsp Ground Cumin

1/2 tsp Ground Coriander

1/4 tsp Turmeric Powder

1/2 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and pat dry with paper towels.

• 2

  Finely dice the quarter onion, mince the garlic, and grate the fresh ginger.

• 3

  Heat a non-stick pan over medium heat and add the teaspoon of unsalted butter. Once melted, add the diced onion and sauté until softened, about 2-3 minutes.

• 4

  Add the garlic and ginger to the pan, stirring for another minute until fragrant.

• 5

  Stir in the ground cumin, coriander, turmeric, and smoked paprika, allowing the spices to bloom for about 30 seconds.

• 6

  Add the chicken pieces to the pan and cook until lightly browned on all sides, about 4-5 minutes.

• 7

  Pour in the light coconut milk and stir to combine with the spiced chicken. Bring the mixture to a gentle simmer, then reduce the heat and cook for an additional 5-7 minutes until the chicken is cooked through and the sauce thickens slightly.

• 8

  Season with salt and pepper to taste, adjust spices if necessary, and serve hot.