NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

1 tsp ghee

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 cup fresh spinach

0.5 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 inch fresh ginger

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then combine with 0.5 cups of water in a small pot; bring to a boil, cover, and simmer on low for 15 minutes.

• 2

  While rice cooks, cut the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat, then add the chicken and brown for 3-4 minutes until golden on the outside.

• 4

  Add the minced garlic and grated ginger to the skillet, sautéing for 1 minute until fragrant.

• 5

  Stir in the garam masala, turmeric, and cumin, coating the chicken evenly in the aromatic spices.

• 6

  Pour in the tomato puree and full-fat coconut milk, stirring to combine; lower the heat and simmer for 5-7 minutes until the sauce thickens and chicken is cooked through.

• 7

  Fold in the fresh spinach and stir until just wilted, about 1 minute.

• 8

  Fluff the basmati rice with a fork and serve the creamy chicken masala over the top.