Ingredients
Scale
- 1 lb chicken breast or plant-based chicken substitute
- 2 tbsp coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 can (14 oz) coconut milk
- 1 can (15 oz) tomato sauce
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat. Add diced onion and cook until translucent.
- Add garlic and ginger; sauté for 1 minute.
- Stir in spices: garam masala, turmeric, paprika, chili powder, salt, and pepper.
- Add chicken or plant-based substitute, cook until lightly browned.
- Pour in coconut milk and tomato sauce; simmer for 20 minutes until flavors meld and chicken is cooked through.
- Garnish with fresh cilantro and serve over rice.
Notes
- You can substitute chicken with tofu or tempeh for added plant-based protein.
- Adjust spice levels to taste for more heat or milder flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 0mg