NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Olive oil

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

0.5 cup Tomato puree

0.25 cup Full-fat coconut milk

1 cup Fresh spinach

0.5 tsp Turmeric

0.5 tsp Cumin

0.5 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.

• 2

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on all sides, about 5-6 minutes.

• 3

  Remove the chicken from the skillet and set aside. In the same pan, add the diced yellow onion and sauté until translucent.

• 4

  Stir in the minced garlic and fresh ginger, cooking for 1 minute until fragrant.

• 5

  Add the turmeric, cumin, and garam masala to the pan, stirring constantly for 30 seconds to toast the spices.

• 6

  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.

• 7

  Return the chicken to the skillet and bring the sauce to a gentle simmer. Cook for 5-7 minutes until the sauce thickens slightly and the chicken is cooked through.

• 8

  Stir in the fresh spinach and cook for 1 minute until just wilted. Serve warm.