NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.5 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

1 tbsp curry powder

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into 1-inch bite-sized pieces and season with the sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear for 4-5 minutes until golden brown on all sides, then remove the chicken and set it aside.

• 4

  In the same skillet, add the finely diced yellow onion and sauté for 3 minutes until translucent.

• 5

  Stir in the minced garlic, grated fresh ginger, and curry powder, cooking for 1 minute to bloom the spices until fragrant.

• 6

  Pour in the tomato puree and full-fat coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 7

  Return the chicken to the skillet and simmer for 5-7 minutes until the sauce thickens and the chicken is cooked through.

• 8

  Fold in the fresh baby spinach and cook for 1 minute until just wilted into the sauce.

• 9

  Garnish with chopped fresh cilantro and serve warm.