NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.5 cup tomato puree

3 tbsp full-fat coconut milk

1 cup cauliflower rice

1 cup fresh spinach

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season lightly with salt and pepper.

• 2

  Heat the ghee in a large non-stick skillet over medium heat.

• 3

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

• 4

  Add the minced garlic and ginger to the pan, stirring for 1 minute until fragrant.

• 5

  Stir in the garam masala and turmeric, ensuring the chicken is evenly coated in the spices.

• 6

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

• 7

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

• 8

  Fold in the fresh spinach and stir until it is just wilted.

• 9

  In a separate small skillet, sauté the cauliflower rice over medium heat for 3-5 minutes until tender.

• 10

  Plate the cauliflower rice and top with the creamy butter chicken.