NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.25 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the ghee in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.

• 3

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

• 4

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

• 5

  Increase the heat slightly and add the chicken cubes. Brown the chicken on all sides for about 5 minutes.

• 6

  Pour in the tomato puree and coconut milk. Stir well to combine and bring to a gentle simmer.

• 7

  Reduce heat to low and simmer for 10 minutes, or until the chicken is cooked through and the sauce has thickened.

• 8

  Fold in the baby spinach and stir until just wilted.

• 9

  Serve the chicken masala over the warm cooked basmati rice and garnish with fresh cilantro.