NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup full-fat coconut milk

1 cup cauliflower rice

1 cup fresh spinach

1 tbsp tomato paste

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp ground cumin

1 tsp minced ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and brown for 4-5 minutes until golden on all sides.

• 4

  Mince the garlic and add it to the pan along with the ginger, garam masala, turmeric, and cumin, stirring for 60 seconds until aromatic.

• 5

  Stir in the tomato paste and full-fat coconut milk, bringing the mixture to a gentle simmer.

• 6

  Lower the heat and let the sauce thicken for 5-7 minutes, then fold in the fresh spinach until it is just wilted.

• 7

  While the curry simmers, steam or lightly sauté the cauliflower rice in a separate pan until tender.

• 8

  Serve the creamy chicken curry over the cauliflower rice and garnish with freshly chopped cilantro.