NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.25 cup tomato puree

1.5 tbsp full-fat coconut milk

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp curry powder

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the dry basmati rice under cold water until the water runs clear, then combine with 0.5 cup water in a small pot. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes.

• 2

  While the rice cooks, dice the chicken breast into bite-sized pieces and finely chop the yellow onion, garlic, and fresh ginger.

• 3

  Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent.

• 4

  Add the garlic and ginger to the skillet, cooking for 1 minute until fragrant, then add the chicken pieces.

• 5

  Season the chicken with sea salt, black pepper, curry powder, and turmeric. Sauté until the chicken is lightly browned on all sides.

• 6

  Stir in the tomato puree and coconut milk. Reduce the heat to low and let the sauce simmer for 5-7 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Fluff the cooked basmati rice with a fork and plate it alongside the creamy chicken curry.

• 8

  Garnish with freshly chopped cilantro before serving.