NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

0.5 cup tomato puree

3 tbsp full-fat coconut milk

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, then remove chicken from the pan and set aside.

• 3

  In the same skillet, add the finely diced yellow onion and sauté for 3-4 minutes until translucent and soft.

• 4

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

• 5

  Add the garam masala and turmeric powder, stirring constantly for 30 seconds to toast the spices without burning them.

• 6

  Pour in the tomato puree and bring to a gentle simmer. Return the chicken to the pan and cook for 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 7

  Reduce the heat to low and stir in the full-fat coconut milk to create a rich, creamy consistency.

• 8

  Garnish with freshly chopped cilantro before serving warm.