NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked basmati rice

0.25 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the diced yellow onion and sauté for 3-4 minutes until translucent and soft.

• 3

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

• 4

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and sear until golden on all sides.

• 5

  Lower the heat to medium and sprinkle in the garam masala and turmeric, stirring to coat the chicken evenly.

• 6

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

• 7

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

• 8

  Fold in the fresh spinach and stir until just wilted into the warm sauce.

• 9

  Serve the creamy chicken over the warm basmati rice and garnish with fresh cilantro.