NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

1 tsp avocado oil

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then combine with 0.5 cup water in a small pot and bring to a boil.

• 2

  Reduce heat to low, cover, and simmer the rice for 15 minutes or until water is absorbed; fluff with a fork and set aside.

• 3

  While rice cooks, cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 4

  Heat avocado oil in a large skillet over medium heat and sauté the diced onion until translucent, about 5 minutes.

• 5

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

• 6

  Add the chicken cubes to the pan and brown on all sides for about 5-6 minutes.

• 7

  Stir in the garam masala, turmeric, and cumin, coating the chicken and onions evenly in the spices.

• 8

  Pour in the tomato puree and stir to combine, allowing the sauce to simmer for 8-10 minutes until the chicken is cooked through.

• 9

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

• 10

  Serve the chicken tikka masala over the cooked basmati rice and garnish with freshly chopped cilantro.