NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

0.25 cup cooked basmati rice

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 2

  Add the diced chicken breast to the pan and cook until golden brown on all sides.

• 3

  Stir in the chopped yellow onion, minced garlic, and grated fresh ginger, sautéing for 3-4 minutes until the onion is translucent.

• 4

  Add the garam masala, ground turmeric, sea salt, and black pepper, stirring constantly for one minute to toast the spices.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring well to create a smooth, creamy sauce.

• 6

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

• 7

  Gently fold in the baby spinach and stir until the leaves are just wilted.

• 8

  Serve the warm curry immediately over the portion of cooked basmati rice.