NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tsp Extra virgin olive oil

0.25 cup Tomato puree

2 tbsp Full-fat coconut milk

0.25 cup Diced yellow onion

1 tsp Minced garlic

1 tsp Minced fresh ginger

1 tsp Garam masala

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Chopped fresh cilantro

PREPARATION

• 1

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

• 2

  Season the chicken breast pieces with sea salt and black pepper.

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, about 5-6 minutes.

• 4

  Remove the chicken from the pan and set aside on a plate.

• 5

  In the same skillet, add the diced yellow onion, minced garlic, and minced fresh ginger, sautéing until the onion is translucent and fragrant.

• 6

  Stir in the garam masala and ground turmeric, toasting the spices for 30 seconds to release their oils.

• 7

  Pour in the tomato puree and full-fat coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 8

  Return the chicken to the skillet and simmer in the sauce for 5 minutes until the sauce thickens and chicken is cooked through.

• 9

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