Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 2 cups low-fat cottage cheese (blended until smooth)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons yellow curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional for heat)
- 2 cups fresh baby spinach
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Start by placing your cottage cheese into a blender or food processor. Pulse until the texture is completely smooth and resembles a thick cream. This step is crucial to ensure the sauce doesn’t have a grainy texture. Set this aside. Chop your chicken, onions, garlic, and ginger so everything is ready for the stovetop.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onions and cook for 3 to 5 minutes until they become translucent and slightly golden. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until the kitchen smells fragrant. Do not let the garlic burn, as it can turn bitter.
- Add the chicken pieces to the skillet. Season with salt and pepper. Cook the chicken for about 5 to 7 minutes, stirring occasionally, until it is browned on all sides and cooked through. Sprinkle the curry powder, turmeric, and cayenne over the chicken and stir well to coat every piece in the spices. Let the spices “toast” for one minute to release their full flavor.
- Lower the heat to low. This is important: if the pan is too hot, the cottage cheese might curdle. Pour the blended cottage cheese into the skillet. Stir constantly until the cheese melts into a smooth, orange-hued curry sauce. If the sauce is too thick, add a splash of water or chicken broth to reach your desired consistency.
- Fold in the fresh baby spinach and stir until it wilts into the sauce, which should take about 2 minutes. Taste and add more salt if needed. Remove from heat immediately. Garnish with fresh cilantro and serve over cauliflower rice for a low-carb finish or brown rice for extra fiber.
- Cook Time: 30 minutes