NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup full-fat coconut milk

0.5 cup tomato puree

1 tsp ghee

0.5 cup yellow onion

1 tsp fresh ginger

2 cloves garlic

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 cup fresh baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 3

  Add the chicken to the skillet and sear for 3-4 minutes until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, add the diced yellow onion, minced ginger, and minced garlic, sautéing for 3 minutes until softened and fragrant.

• 5

  Stir in the garam masala, turmeric, and cumin, toasting the spices for 30 seconds to release their oils.

• 6

  Pour in the tomato puree and full-fat coconut milk, stirring well to combine and scraping any browned bits from the bottom of the pan.

• 7

  Return the chicken to the skillet and simmer the sauce for 5-7 minutes until it thickens and the chicken is fully cooked.

• 8

  Fold in the fresh baby spinach and stir until just wilted into the sauce.

• 9

  Garnish with chopped fresh cilantro and serve immediately.