NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

2 tbsp Greek yogurt

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 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

  In a small bowl, combine the diced chicken breast with Greek yogurt, turmeric, sea salt, and black pepper, allowing it to marinate for at least 10 minutes.

• 2

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion, minced garlic, and grated ginger until the onions are translucent and fragrant.

• 3

  Add the marinated chicken to the skillet and cook until browned on all sides, approximately 5 to 6 minutes.

• 4

  Pour in the tomato puree and stir in the garam masala, then reduce the heat to low and simmer for 10 minutes until the sauce thickens and the chicken is cooked through.

• 5

  Stir in the full-fat coconut milk to achieve a creamy consistency and let it warm through for another 2 minutes.

• 6

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