NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

3 tbsp dry basmati rice

0.5 tbsp olive oil

2 tbsp full-fat coconut milk

0.25 cup tomato puree

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Prepare the basmati rice according to package instructions using water and a pinch of salt.

• 2

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

• 3

  Season the diced chicken breast with sea salt and black pepper, then sear in the skillet until golden brown.

• 4

  Add the chopped yellow onion to the skillet and sauté for 3-4 minutes until softened.

• 5

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

• 6

  Pour in the tomato puree and coconut milk, stirring to combine all the spices and aromatics.

• 7

  Reduce heat to low and simmer the sauce for 5-7 minutes until the chicken is cooked through and the sauce has thickened.

• 8

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