NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup 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

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the basmati rice and cook in a small pot with water according to package directions until light and airy.

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the diced chicken breast until golden brown.

• 3

  Add the diced onion to the skillet and sauté for 3-4 minutes until softened and translucent.

• 4

  Stir in the minced garlic and grated ginger, cooking for 1 minute until the kitchen is filled with their spicy aroma.

• 5

  Pour in the tomato puree and add the garam masala, turmeric, cumin, salt, and pepper, stirring to coat the chicken.

• 6

  Reduce the heat and stir in the coconut milk, simmering for 5 minutes until the sauce thickens into a rich, creamy consistency.

• 7

  Serve the warm chicken masala over the prepared basmati rice.