Ingredients
Scale
- 1.5 lbs Chicken breast, cut into bite-sized cubes
- 1.5 cups Low-fat cottage cheese (blended until smooth)
- 1 large Onion, finely diced
- 3 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 2 tbsp Yellow curry powder
- 1 tsp Ground turmeric
- 1/2 tsp Cayenne pepper (optional for heat)
- 1 cup Low-sodium chicken broth
- 2 cups Fresh spinach
- 1 tbsp Olive oil
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Step 1: Preparation Start by dicing your chicken breast into even, bite-sized pieces and seasoning them lightly with salt and pepper. Place your cottage cheese into a high-speed blender or food processor. Blend it for about 30 to 45 seconds until it is completely smooth and looks like heavy cream. Finely dice your onion, mince the garlic, and grate the ginger so everything is ready to go once the pan is hot.
- Step 2: Sauté and Sear Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook for 5-6 minutes, turning occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the pan and set it aside on a plate. In the same pan, add the diced onions. Sauté for 3-4 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
- Step 3: Spice and Simmer Lower the heat to medium. Add the curry powder, turmeric, and cayenne pepper to the onion mixture. Toast the spices for 30 seconds to release their oils. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the blended cottage cheese. Gently return the chicken to the pan and stir until the sauce is well combined. Let it simmer for 3-5 minutes until the sauce thickens slightly.
- Step 4: Finishing Touches Toss in the fresh spinach and stir until it wilts into the warm sauce. This should only take about 60 seconds. Taste the curry and add more salt or pepper if needed. Remove the pan from the heat immediately to prevent the cottage cheese sauce from separating. Serve hot over cauliflower rice or steamed vegetables.
- Step 5: Plating Spoon a generous portion of the curry into bowls. Garnish with a handful of fresh chopped cilantro and a squeeze of lime juice. The acidity of the lime cuts through the creaminess perfectly. If you are meal prepping, divide the portions into airtight containers and let them cool before refrigerating.
- Cook Time: 30 minutes