NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

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

• 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, then remove and set aside.

• 4

  In the same skillet, add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent.

• 5

  Stir in the garam masala and turmeric, cooking for 30 seconds until the spices are fragrant.

• 6

  Pour in the tomato puree and return the chicken to the pan, simmering for 5-7 minutes until the chicken is cooked through.

• 7

  Lower the heat and stir in the coconut milk and fresh spinach, allowing the greens to wilt into the sauce.

• 8

  Serve the creamy chicken masala over the warm, fluffy basmati rice.