NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.25 cup yellow onion

1 tsp minced garlic

1 tsp minced ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into 1-inch bite-sized cubes.

• 2

  Heat the avocado oil in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, add the diced onion, minced garlic, and minced ginger, sautéing until the onion is translucent.

• 5

  Stir in the garam masala, turmeric, cumin, chili powder, sea salt, and black pepper, toasting the spices for 1 minute until fragrant.

• 6

  Pour in the tomato puree and bring to a gentle simmer for 5 minutes.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy sauce.

• 8

  Return the chicken to the skillet and simmer for another 3-5 minutes until the chicken is cooked through.

• 9

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