NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.13 tsp black pepper

1 cup baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch pieces and set aside.

• 2

  Heat the ghee in a large skillet over medium heat until melted and shimmering.

• 3

  Add the diced yellow onion to the skillet and sauté for 4-5 minutes until translucent and soft.

• 4

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

• 5

  Add the chicken pieces to the pan and cook for 5-6 minutes, turning occasionally until browned on all sides.

• 6

  Sprinkle the garam masala, turmeric, sea salt, and black pepper over the chicken and stir to coat evenly.

• 7

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

• 8

  Reduce the heat to low and simmer for 8-10 minutes until the sauce has thickened and the chicken is cooked through.

• 9

  Fold in the baby spinach and cook for 1-2 minutes until just wilted.

• 10

  Remove from heat and garnish with chopped fresh cilantro before serving.