Chicken Spinach Masala

Recipe makes 4 servings

Ingredients:

1 lb boneless, skinless chicken thighs cut into bite-sized pieces (450 g)
2 tsp avocado or olive oil (10 ml)
1 small onion, finely chopped (80 g)
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp smoked paprika
¼–½ tsp chili powder (optional)
½ cup tomato purée (120 g)
½ cup heavy cream (120 ml)
4 cups fresh spinach, roughly chopped (120 g)
Salt and black pepper, to taste
Fresh cilantro, for garnish

Instructions:

Heat the oil in a large skillet over medium heat and cook the onions for  3–4 minutes until soft.

Add the garlic and ginger, and cook for 30 seconds until fragrant.

Add the cumin, coriander, turmeric, smoked paprika, and chili powder. Stir for a minute to release the flavors.

Add the chicken pieces to the pan and cook for 5–6 minutes, stirring occasionally, until lightly browned.

Pour in the tomato purée and heavy cream. Stir to combine. Simmer for about 10 minutes until the chicken is cooked through and the sauce thickens.

Stir in the chopped spinach and cook for 2–3 minutes, until wilted. Season with salt and black pepper to taste.

Serve the chicken spinach masala hot garnished with fresh cilantro.

Nutritional breakdown per serving  (4 servings)

380 Calories
32g Protein
26 Fat
4g Fiber
6g Total Carbs
4g NET Carbs