NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup full-fat coconut milk

0.25 cup tomato puree

1 tsp avocado oil

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt and black pepper, then sear in the skillet until golden brown on all sides.

• 3

  Remove the chicken and set aside, then add the diced onion to the same skillet, sautéing until translucent.

• 4

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

• 5

  Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 6

  Return the chicken to the skillet and simmer for 5-7 minutes until the sauce has thickened and the chicken is cooked through.

• 7

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