NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

1 tbsp Full-fat coconut milk

0.25 cup Tomato puree

1 tsp Olive oil

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

0.5 tsp Garam masala

0.25 tsp Turmeric

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a large skillet, heat the olive oil over medium-high heat.

• 2

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

• 3

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

• 4

  Add the cubed chicken breast to the skillet and cook until browned on all sides, about 5-6 minutes.

• 5

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

• 6

  Pour in the tomato puree and coconut milk, stirring to combine into a creamy sauce.

• 7

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

• 8

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