NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 cup baby spinach

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat until shimmering.

• 2

  Add the diced yellow onion and sauté for 3-4 minutes until translucent and soft.

• 3

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

• 4

  Add the chicken breast pieces to the skillet, browning them on all sides for about 5 minutes.

• 5

  Sprinkle the garam masala, turmeric, sea salt, and black pepper over the chicken, stirring to coat evenly.

• 6

  Pour in the tomato puree and full-fat coconut milk, stirring to combine into a smooth, orange sauce.

• 7

  Reduce heat to low and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

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

• 9

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