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

1 cup fresh spinach

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp grated fresh ginger

1 clove minced garlic

PREPARATION

• 1

  Prepare the basmati rice according to package instructions and keep warm.

• 2

  Dice the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken cubes to the skillet and sear until golden brown on all sides, approximately 5-6 minutes.

• 5

  Reduce the heat to medium and add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 6

  Stir in the garam masala and turmeric, cooking for 30 seconds to toast the spices and release their oils.

• 7

  Pour in the tomato puree and bring to a gentle simmer for 5 minutes until the sauce begins to thicken.

• 8

  Stir in the full-fat coconut milk and fresh spinach, cooking just until the spinach is wilted and the sauce is velvety.

• 9

  Serve the creamy chicken masala immediately over the fluffy basmati rice.