NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into 1-inch pieces and season evenly with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, add the finely diced yellow onion, minced garlic, and grated fresh ginger, sautéing until the onion is translucent and fragrant.

• 4

  Stir in the garam masala and turmeric, toasting the spices for about 30 seconds to release their natural oils.

• 5

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

• 6

  Return the seared chicken to the skillet and simmer on low-medium heat for 5-7 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  Fold in the fresh baby spinach until just wilted and garnish with chopped fresh cilantro before serving.