NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tsp Olive oil

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

1 tsp Garam masala

0.25 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion, minced ginger, and minced garlic until the onion is translucent and fragrant.

• 2

  Add the cubed chicken breast to the skillet and sear until the edges are golden brown.

• 3

  Stir in the garam masala, turmeric powder, sea salt, and black pepper, coating the chicken and allowing the spices to toast for one minute.

• 4

  Pour in the tomato puree and reduce the heat to low, simmering for 8 to 10 minutes until the chicken is cooked through and the sauce has thickened.

• 5

  Stir in the full-fat coconut milk to create a rich, creamy texture and heat through for another minute.

• 6

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