NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Tomato puree

0.25 cup Full-fat coconut milk

1 tsp Avocado oil

0.5 cup Yellow onion

1 tsp Fresh ginger

2 cloves Garlic

1 tsp Garam masala

0.5 tsp Turmeric powder

0.5 tsp Cumin powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast and sear until golden brown on all sides, then remove the chicken from the pan and set aside.

• 3

  In the same skillet, sauté the diced yellow onion 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, cumin, sea salt, and black pepper, stirring constantly for 30 seconds to toast the spices.

• 6

  Pour in the tomato puree and full-fat coconut milk, whisking gently to create a smooth, orange sauce.

• 7

  Return the seared chicken to the skillet and reduce heat to low.

• 8

  Simmer for 10-12 minutes until the sauce has thickened and the chicken is fully cooked through.

• 9

  Garnish with freshly chopped cilantro and serve warm.