NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

2 tbsp full-fat coconut milk

0.25 cup tomato puree

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced yellow onion, fresh ginger, and minced garlic, sautéing for 3-4 minutes 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 golden brown on all sides.

• 4

  Stir in the garam masala and turmeric powder, ensuring the chicken is thoroughly coated in the aromatic spices.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring gently to create a velvety sauce.

• 6

  Reduce the heat to low and simmer for 6-8 minutes until the chicken is cooked through and the sauce has thickened.

• 7

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