NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Canned chickpeas

0.25 cup Tomato puree

2 tbsp Full-fat coconut milk

1 cup Fresh baby spinach

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

0.5 tsp Olive oil

0.5 tsp Curry powder

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Heat the olive oil in a large skillet over medium heat.

• 2

  Add the diced onion, minced garlic, and grated ginger, sautéing until the onion is soft and translucent.

• 3

  Add the cubed chicken breast to the pan and cook for 5-6 minutes until golden brown on all sides.

• 4

  Stir in the curry powder, turmeric, sea salt, and black pepper, toasting the spices for one minute to release their oils.

• 5

  Pour in the tomato puree and add the chickpeas, stirring well to combine all ingredients.

• 6

  Lower the heat and simmer for 10 minutes, allowing the flavors to meld and the chicken to cook through completely.

• 7

  Stir in the full-fat coconut milk and baby spinach, heating until the sauce is velvety and the greens are just wilted.

• 8

  Transfer the curry to a bowl and serve immediately while hot.