NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 cup baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the skillet and sear until golden brown on all sides.

• 3

  Stir in the diced yellow onion, minced garlic, and grated ginger, cooking for 3 minutes until the onion is translucent.

• 4

  Add the garam masala, turmeric, sea salt, and black pepper, stirring constantly for 1 minute to toast the spices and coat the chicken.

• 5

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

• 6

  Reduce the heat to low and simmer for 5 to 7 minutes until the sauce has thickened and the chicken is fully cooked through.

• 7

  Fold in the baby spinach and stir gently until the leaves are just wilted into the warm sauce.

• 8

  Garnish the skillet with freshly chopped cilantro and serve immediately.