NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

0.5 tsp Garam masala

0.25 tsp Turmeric

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Heat olive oil in a skillet over medium heat. Add the diced yellow onion and sauté for 3-4 minutes until translucent.

• 3

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

• 4

  Add the garam masala, turmeric, and cumin to the pan, stirring constantly for 30 seconds to toast the spices.

• 5

  Add the chicken cubes to the skillet and cook for 5 minutes, browning all sides.

• 6

  Pour in the tomato puree and the remaining sea salt and black pepper. Lower the heat and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.

• 7

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

• 8

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