NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.5 cup yellow onion

1 tsp fresh ginger

2 cloves garlic

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove from the pan and set aside.

• 3

  In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent.

• 4

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

• 5

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

• 6

  Pour in the tomato puree and 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 simmer the sauce for 5-7 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  Add the fresh spinach and stir until just wilted before serving warm.