NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

0.5 cup cooked basmati rice

0.25 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.25 cup tomato puree

1 tbsp full-fat coconut milk

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Sprinkle the garam masala, turmeric, sea salt, and black pepper over the chicken and stir to coat the pieces evenly.

• 6

  Pour in the tomato puree and full-fat coconut milk, then reduce the heat to low and simmer for 8-10 minutes until the chicken is cooked through.

• 7

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