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

0.5 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 and sauté the diced yellow onion until it becomes translucent and soft.

• 2

  Add the minced garlic and grated fresh ginger to the skillet, stirring constantly for about 1 minute until highly aromatic.

• 3

  Place the cubed chicken breast into the skillet and cook until browned on all sides, approximately 5 to 6 minutes.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper, ensuring the chicken is evenly coated with the spices.

• 5

  Pour the tomato puree and full-fat coconut milk into the skillet, stirring well to create a smooth, orange-hued sauce.

• 6

  Lower the heat to a simmer and cook for 10 minutes, allowing the sauce to thicken and the chicken to reach an internal temperature of 165°F.

• 7

  Serve the creamy chicken masala over the warm, fluffy basmati rice and garnish with chopped fresh cilantro.