NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

3 tbsp full-fat coconut milk

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the finely chopped yellow onion and sauté until translucent, about 5 minutes.

• 3

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.

• 4

  Add the garam masala, turmeric, sea salt, and black pepper, toasting the spices for 30 seconds to release their oils.

• 5

  Place the cubed chicken breast into the skillet, browning the edges for 3-4 minutes.

• 6

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

• 7

  Reduce heat to low and simmer for 10-12 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  Serve the chicken and masala sauce over the warm cooked basmati rice.

• 9

  Garnish with freshly chopped cilantro before serving.