NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.25 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp smoked paprika

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium skillet over medium heat, melt the ghee and sauté the diced onion until translucent.

• 2

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

• 3

  Stir in the minced garlic, grated ginger, smoked paprika, and cumin, toasting the spices for one minute until fragrant.

• 4

  Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 5

  Reduce the heat to low and simmer for 8-10 minutes until the sauce thickens and the chicken is cooked through.

• 6

  Fold in the baby spinach and cook just until wilted, then serve the curry over warm basmati rice.

• 7

  Garnish with fresh chopped cilantro for a bright finish.