NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

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 ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced chicken breast and sear until golden brown on all sides, then remove the chicken from the pan and set aside.

• 3

  In the same skillet, sauté the chopped yellow onion until it becomes translucent and fragrant.

• 4

  Stir in the minced fresh ginger and garlic, cooking for one minute until the aroma fills the kitchen.

• 5

  Add the garam masala, ground turmeric, ground cumin, sea salt, and black pepper, toasting the spices for 30 seconds to release their oils.

• 6

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

• 7

  Return the chicken to the skillet and simmer on low for 10 minutes until the sauce thickens and the chicken is cooked through.

• 8

  Fold in the baby spinach until just wilted and garnish the dish with fresh cilantro before serving.