NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup tomato puree

1 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then combine with 0.5 cup water in a small saucepan; bring to a boil, cover, and simmer on low for 15 minutes.

• 2

  While the rice cooks, dice the chicken breast into one-inch cubes and season evenly with sea salt and black pepper.

• 3

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

• 4

  In the same skillet, add the diced onion, minced garlic, and grated ginger, sautéing for 3-4 minutes until the onion is translucent and fragrant.

• 5

  Stir in the garam masala and ground turmeric, toasting the spices for 30 seconds before adding the tomato puree and coconut milk.

• 6

  Whisk the sauce until smooth and bring to a gentle simmer, then return the seared chicken to the skillet.

• 7

  Cook for an additional 5 minutes until the sauce has thickened and the chicken is fully cooked through.

• 8

  Fluff the cooked basmati rice with a fork and serve the chicken tikka masala over the rice, garnishing with freshly chopped cilantro.