NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp minced 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 tsp extra virgin olive oil

1 tbsp chopped fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion until translucent, about 3-4 minutes.

• 3

  Add the minced garlic and fresh ginger to the skillet, cooking for 1 minute until fragrant.

• 4

  Stir in the garam masala, turmeric, and cumin, allowing the spices to toast slightly for 30 seconds.

• 5

  Add the chicken cubes to the skillet and brown on all sides for about 5 minutes.

• 6

  Pour in the tomato puree and stir to coat the chicken, then reduce heat to low and simmer for 10 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a creamy sauce and simmer for an additional 2 minutes.

• 8

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