NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup tomato puree

3 tbsp full-fat coconut milk

1 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

PREPARATION

• 1

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

• 2

  Season the cubed chicken breast with sea salt and black pepper, then sear in the skillet until golden brown on all sides.

• 3

  Remove the chicken from the pan and set it aside on a plate.

• 4

  In the same skillet, add the diced yellow onion and sauté until translucent and soft, about 3-4 minutes.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.

• 6

  Add the garam masala, turmeric powder, and ground cumin, stirring constantly to toast the spices for 30 seconds.

• 7

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

• 8

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

• 9

  Fold in the fresh baby spinach and stir until just wilted before serving warm.