NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

0.25 cup yellow onion

1 clove garlic

1 tsp curry powder

0.5 tsp ground turmeric

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

  Dice the chicken breast into bite-sized pieces and season lightly with a pinch of the salt and pepper.

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, then remove chicken and set aside.

• 4

  In the same skillet, add the diced onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.

• 5

  Stir in the curry powder, turmeric, remaining sea salt, and black pepper, toasting the spices for 30 seconds.

• 6

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

• 7

  Return the chicken to the skillet and reduce heat to low, simmering for 5-7 minutes until the sauce thickens and chicken is cooked through.

• 8

  Fold in the fresh baby spinach and stir until just wilted.

• 9

  Garnish with freshly chopped cilantro and serve warm.