NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

1 tbsp Curry powder

0.25 cup Tomato puree

2 tbsp Full-fat coconut milk

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 small Garlic naan

1 tbsp Fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and finely chop the onion, garlic, and ginger.

• 2

  Heat the olive oil in a large skillet over medium heat.

• 3

  Add the onion to the skillet and sauté for 3-4 minutes until translucent.

• 4

  Stir in the garlic and ginger, cooking for 1 minute until fragrant.

• 5

  Add the chicken pieces to the pan and cook until browned on all sides, about 5 minutes.

• 6

  Sprinkle the curry powder, sea salt, and black pepper over the chicken and stir to coat evenly.

• 7

  Pour in the tomato puree and coconut milk, stirring to combine into a smooth sauce.

• 8

  Reduce heat to low and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 9

  While the curry simmers, warm the garlic naan in a toaster or oven until soft and heated through.

• 10

  Serve the curry chicken in a bowl with the warm naan on the side, garnished with fresh cilantro.