Add this dish to some wild rice or quinoa for the ultimate high-protein meal.
Did you know?
Turmeric is the ultimate anti-inflammatory herb. Use this herbal combination in chilis and sauces to help prevent the joint pain associated with arthritis or athletic injuries.
Serving size: 3⁄4 cup
Carbs: 7.5 g
Protein: 6 g
Fiber: 4 g
6 cloves garlic, minced
2 med onions, minced or extremely finely chopped
2 tbsp olive oil
1 lb chicken pieces, skinned and cubed
2 cups (500 mL) crushed tomatoes
2 tbsp ginger, grated and divided*
1⁄4 cup coconut milk
1 cup Greek fat free yogurt
20 oz (600 g) spinach, thawed from frozen
1⁄2 tsp ground coriander
1⁄2 tsp turmeric powder
1⁄2 tsp cardamom powder
1⁄2 tsp cinnamon powder
1 tsp salt
10–15 g PGX
1 tsp curry powder
2 tsp lemon juice
Using a large pot, sauté onion and garlic in 2 tbsp olive oil for 3–4 minutes until transparent. Add chicken and reduce heat and simmer with lid on for 10 minutes until chicken is tender, stirring occasionally to prevent sticking.
Put the spinach, coconut milk and spices into a food processor and blend until smooth.
Add spinach, tomatoes, PGX granules and salt to the chicken mixture for an additional 20 minutes on a low heat to blend flavors and ensure chicken is well cooked. Add the extra ginger at this time if you want extra heat and health benefits.
Enjoy as a main dish on top of brown rice, quinoa or rice noodles.