Chicken breast: 150 g (5 oz, diced), Coconut milk: 100 ml (1/2 cup), Onion: 50 g (1/2 cup, chopped), Garlic: 5 g (2 cloves, minced), Ginger: 5 g (1 tsp, grated), Tomato: 100 g (1 medium, diced), Spinach: 50 g (1 cup), Curry powder: 1 tsp, Olive oil: 5 g (1 tsp), Brown rice: 50 g (1/4 cup uncooked)
1. Cook rice: Rinse and cook 50 g brown rice according to package instructions. 2. Sauté chicken: Heat 5 g olive oil in a pot. Add 150 g chicken, 50 g onion, 5 g garlic, and 5 g ginger. Cook until chicken is browned. 3. Add tomatoes and spices: Add 100 g diced tomatoes and 1 tsp curry powder. Cook for 5 minutes. 4. Add coconut milk: Stir in 100 ml coconut milk. Simmer for 10 minutes. 5. Add spinach: Stir in 50 g spinach and cook until wilted. 6. Serve with cooked rice.
