NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Potato

1 medium Roti

1 tsp Avocado oil

1 tbsp Curry powder

1 tsp Garam masala

1 clove Garlic

0.25 cup Onion

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

PREPARATION

• 1

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

• 2

  Peel and dice the potato into small cubes to ensure even cooking.

• 3

  Heat the avocado oil in a deep skillet or pot over medium heat.

• 4

  Add the diced onion and minced garlic, sautéing until they become soft and translucent.

• 5

  Stir in the curry powder and garam masala, cooking for about 30 seconds to toast the spices and release their oils.

• 6

  Add the chicken cubes to the pan, stirring to coat them thoroughly in the spice mixture until browned on all sides.

• 7

  Toss in the diced potatoes and pour in the water, bringing the mixture to a gentle simmer.

• 8

  Cover the pot and let it cook for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.

• 9

  While the curry simmers, warm the roti in a separate dry pan over medium heat for 30 seconds per side.

• 10

  Serve the hot chicken curry in a bowl with the warm roti on the side for dipping.