NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a medium skillet over medium heat.

• 3

  Add the finely diced yellow onion to the skillet and sauté for 3-4 minutes until translucent.

• 4

  Stir in the minced garlic, grated fresh ginger, and curry powder, cooking for 1 minute until fragrant.

• 5

  Add the chicken cubes to the skillet and brown on all sides for about 5 minutes.

• 6

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

• 7

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

• 8

  Place the warm cooked basmati rice in a bowl and top with the creamy tomato-curry chicken.

• 9

  Garnish with freshly chopped cilantro before serving.