NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.25 cup coconut milk

0.5 tsp turmeric

0.25 tsp cumin

0.25 tsp coriander

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

0.5 cup water

PREPARATION

• 1

  Rinse the basmati rice and cook with the water in a small saucepan according to package instructions until fluffy.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion until it becomes translucent.

• 4

  Add the minced garlic and grated fresh ginger to the skillet, cooking for 1 minute until highly aromatic.

• 5

  Add the chicken pieces to the skillet and brown them on all sides for approximately 5 minutes.

• 6

  Stir in the turmeric, cumin, and coriander, ensuring the chicken and onions are thoroughly coated in the spices.

• 7

  Pour in the coconut milk and bring the mixture to a gentle simmer for 8 to 10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  Fold in the baby spinach and stir for 1 minute until the leaves are just wilted.

• 9

  Serve the golden chicken curry immediately over the prepared basmati rice.