NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat.

• 2

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

• 3

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper; cook for 5 minutes until lightly browned on all sides.

• 4

  Stir in the garam masala and turmeric, stirring constantly for 1 minute to toast the spices and coat the chicken.

• 5

  Pour in the tomato puree and bring the mixture to a gentle simmer for 6-8 minutes until the sauce thickens and the chicken is cooked through.

• 6

  Stir in the full-fat coconut milk to create a creamy consistency and heat for another 60 seconds.

• 7

  Serve the chicken masala over a bed of warm cooked basmati rice and garnish with freshly chopped cilantro.