NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

1 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced yellow onion, minced garlic, and grated fresh ginger to the skillet and sauté until the onion is translucent and fragrant.

• 3

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until the chicken is browned on all sides.

• 4

  Stir in the curry powder and cook for 30 seconds to toast the spices before adding the tomato puree.

• 5

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

• 6

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

• 7

  Serve the creamy tomato-curry chicken over the warm cooked basmati rice and garnish with freshly chopped cilantro.