NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup basmati rice (cooked)

2 tbsp full-fat coconut milk

0.5 cup tomato puree

1 tsp ghee

0.25 cup yellow onion (diced)

1 tsp fresh ginger (minced)

1 clove garlic (minced)

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

  In a large skillet over medium heat, melt the ghee until shimmering.

• 2

  Add the diced yellow onion, minced ginger, and garlic, sautéing for 3-4 minutes until the onion is translucent and fragrant.

• 3

  Increase the heat slightly and add the chicken breast pieces, searing for 5 minutes until golden brown on all sides.

• 4

  Sprinkle in the garam masala, turmeric, sea salt, and black pepper, stirring constantly for 1 minute to toast the spices.

• 5

  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.

• 6

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

• 7

  Fold in the fresh spinach and stir until just wilted, then serve the creamy chicken masala over the warm basmati rice.