NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup yellow onion

2 clove garlic

1 tsp fresh ginger

1 tsp curry powder

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 cup baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Add the diced onion to the skillet and sauté for 3-4 minutes until translucent.

• 4

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

• 5

  Add the chicken cubes to the skillet and brown for 5 minutes, stirring occasionally to ensure even cooking.

• 6

  Lower the heat to medium and sprinkle the curry powder and garam masala over the chicken, stirring to coat every piece.

• 7

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

• 8

  Simmer the mixture for 8-10 minutes until the sauce has thickened slightly and the chicken is cooked through.

• 9

  Add the baby spinach to the skillet and stir gently until the leaves are just wilted.

• 10

  Garnish with fresh chopped cilantro before serving warm.