NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tsp extra virgin olive oil

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium skillet over medium heat, add the extra virgin olive oil.

• 2

  Sauté the diced yellow onion for 3-4 minutes until translucent, then add the minced garlic and ginger for another minute until fragrant.

• 3

  Add the cubed chicken breast pieces to the skillet and cook until lightly browned on all sides.

• 4

  Stir in the garam masala, ground turmeric, sea salt, and black pepper, coating the chicken evenly to toast the spices.

• 5

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

• 6

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

• 7

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