NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 tsp minced garlic

1 tsp grated ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cook the basmati rice according to package instructions and set aside.

• 2

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the diced yellow onion, minced garlic, and grated ginger until fragrant and softened.

• 4

  Add the chicken pieces to the skillet and brown on all sides for approximately 5 minutes.

• 5

  Stir in the garam masala, ground turmeric, and ground cumin, ensuring the chicken is thoroughly coated in the spices.

• 6

  Pour in the tomato puree and simmer for 10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy sauce and heat through for another 2 minutes.

• 8

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