NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Full-fat coconut milk

0.5 cup Tomato puree

1 tsp Ghee

0.5 cup Yellow onion

0.5 cup Red bell pepper

1 tsp Garlic

1 tsp Fresh ginger

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 Fresh baby spinach

1 tbsp Fresh cilantro

1 tsp Lime juice

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet and sear until golden brown on all sides.

• 3

  Add the diced onion and red bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables begin to soften.

• 4

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

• 5

  Pour in the tomato puree and coconut milk, stirring well to scrape up any browned bits from the bottom of the pan.

• 6

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

• 7

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

• 8

  Remove from heat and garnish with fresh cilantro and a squeeze of lime juice before serving.