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Finley chop the onion and mince the garlic and ginger. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
Then add the salt, coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, for about 30 seconds. Dissolve the tomato paste in the water by stirring vigorously together in a bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.
Add the spinach and gently stir to combine. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most of the spinach has begun to wilt, about 3 to 5 minutes. Transfer spinach mixture to a blender and puree until relatively smooth but still a bit chunky. Taste and adjust salt and spice if necessary.
Meanwhile, wipe the skillet clean with a paper towel, return it to medium-high heat, and add 1 tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes.
Pour the spinach mixture back over the chicken, and cook for another 2 to 3 minutes to allow the flavors to meld and the chicken to finish cooking.
Stir in the coconut milk. Garnish with cumin seeds and serve right away. Store leftovers in an airtight container in the fridge for up to 5 days.