NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

1 tsp Garam masala

0.25 tsp Turmeric

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

1 tbsp Fresh cilantro

PREPARATION

• 1

  Prepare the basmati rice according to package instructions and set aside.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced yellow onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and ginger, cooking for another 60 seconds until fragrant.

• 5

  Add the garam masala, turmeric, and cumin to the aromatics, stirring constantly for 30 seconds to toast the spices.

• 6

  Pour in the tomato puree and return the chicken to the pan. Reduce heat to low and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 7

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

• 8

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