NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

2 tbsp full-fat coconut milk

0.25 cup tomato puree

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

PREPARATION

• 1

  Slice the chicken breast into bite-sized cubes and season with 0.125 tsp of sea salt and 0.125 tsp of black pepper.

• 2

  Melt the ghee in a large skillet over medium heat and sauté the diced yellow onion until soft and translucent.

• 3

  Add the minced garlic and grated fresh ginger to the skillet, stirring for 60 seconds until the kitchen is filled with their aroma.

• 4

  Place the chicken in the skillet and sear until golden brown on all sides, approximately 5-6 minutes.

• 5

  Sprinkle the garam masala and turmeric over the chicken, stirring well to toast the spices and coat the meat.

• 6

  Pour in the tomato puree and full-fat coconut milk, whisking gently to create a rich, orange-hued sauce.

• 7

  Lower the heat and simmer the mixture for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

• 8

  Toss in the fresh baby spinach and stir until just wilted, then finish with the remaining salt and pepper.

• 9

  Portion the fluffy cooked basmati rice into a bowl and top with the creamy chicken masala.