NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water and cook with 0.5 cup water until fluffy, then set aside.

• 2

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

• 3

  Heat the extra virgin olive oil in a skillet over medium heat and sauté the finely chopped onion, minced garlic, and grated ginger until fragrant.

• 4

  Add the chicken pieces to the skillet and brown on all sides for approximately 5 minutes.

• 5

  Stir in the garam masala and turmeric, ensuring the chicken and aromatics are evenly coated in the spices.

• 6

  Pour in the tomato puree and simmer on low heat for 10 minutes until the chicken is thoroughly cooked.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy texture and heat through for 1 minute.

• 8

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