NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the basmati rice under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.

• 2

  While rice cooks, heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion until translucent and soft.

• 3

  Add the minced garlic and grated fresh ginger to the skillet, stirring for 1 minute until the mixture becomes fragrant.

• 4

  Stir in the garam masala, ground turmeric, ground cumin, sea salt, and black pepper, toasting the spices for 30 seconds to release their oils.

• 5

  Add the cubed chicken breast to the skillet, browning the pieces on all sides for about 5 minutes.

• 6

  Pour in the tomato puree and bring to a gentle simmer; cover and cook for 8-10 minutes until the chicken is cooked through.

• 7

  Remove from heat and stir in the full-fat coconut milk to create a rich, creamy sauce texture.

• 8

  Fluff the basmati rice with a fork and serve the chicken masala over the top, garnishing with fresh herbs if desired.