NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.5 cup tomato puree

3 tbsp full-fat coconut milk

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces.

• 2

  Heat the ghee in a large skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, approximately 5 minutes.

• 4

  Remove the chicken from the pan and set it aside on a plate.

• 5

  In the same pan, add the diced yellow onion and sauté until translucent and soft.

• 6

  Stir in the minced garlic, grated ginger, garam masala, and turmeric, cooking for 1 minute until highly fragrant.

• 7

  Pour in the tomato puree and coconut milk, stirring well to combine the spices into the liquid.

• 8

  Return the chicken and any accumulated juices to the pan, then simmer for 8-10 minutes until the sauce thickens and chicken is cooked through.

• 9

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

• 10

  Season with sea salt and black pepper, then garnish with chopped fresh cilantro before serving.