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 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium heat, then add the chicken and sear until golden brown on all sides, about 5-6 minutes.

• 3

  Remove the chicken from the skillet and set aside; in the same pan, add the diced onion and sauté until translucent and soft.

• 4

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

• 5

  Add the garam masala, turmeric, and cumin to the skillet, stirring constantly for 30 seconds to toast the spices and release their oils.

• 6

  Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 7

  Return the chicken to the skillet, reduce heat to low, and simmer for 8-10 minutes until the sauce thickens and the chicken is cooked through.

• 8

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