NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked basmati rice

2 tbsp full-fat coconut milk

0.25 cup tomato puree

0.5 tbsp avocado oil

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet over medium heat, then add the diced onion, minced garlic, and grated ginger.

• 3

  Sauté the aromatics for 3-4 minutes until the onion is translucent and fragrant.

• 4

  Add the chicken cubes to the skillet and sear for 5 minutes until golden brown on all sides.

• 5

  Stir in the garam masala and turmeric, coating the chicken evenly in the spices.

• 6

  Pour in the tomato puree and coconut milk, stirring to combine into a smooth sauce.

• 7

  Reduce the heat to low and simmer for 8-10 minutes until the sauce has thickened and the chicken is fully cooked.

• 8

  Serve the chicken masala over the warm cooked basmati rice and garnish with fresh chopped cilantro.