NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked basmati rice

2 tbsp full-fat coconut milk

0.5 cup tomato puree

0.5 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp garam masala

0.25 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 pieces and season with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 4 minutes.

• 3

  Stir in the minced garlic, grated fresh ginger, garam masala, and turmeric. Cook for 1 minute until highly fragrant.

• 4

  Add the chicken pieces to the skillet and cook until browned on all sides, approximately 5-6 minutes.

• 5

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

• 6

  Lower the heat and simmer the sauce for 8-10 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 7

  Place the warm cooked basmati rice in a bowl and top with the creamy chicken masala.

• 8

  Garnish with freshly chopped cilantro before serving.