NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked basmati rice

3 tbsp full-fat coconut milk

0.25 cup tomato puree

1 tsp olive oil

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp grated ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp cumin

0.25 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion until it becomes translucent.

• 2

  Add the minced garlic and grated ginger to the skillet, stirring for one minute until the fragrance is released.

• 3

  Stir in the cubed chicken breast and cook until the pieces are lightly browned on all sides.

• 4

  Add the garam masala, turmeric, cumin, sea salt, and black pepper, tossing the chicken to coat it evenly in the spice blend.

• 5

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

• 6

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

• 7

  Serve the creamy chicken masala immediately over the warm, fluffy basmati rice.