- Melt half of the ghee in a large skillet. Add coriander and cardomon pods. Toast. Add onion and cook until translucent. Add ginger and garlic. Add spinach and cook until wilted. Season with salt.
- Meanwhile, prep the chicken. Combine the rest of the ghee, chili powder and turmeric in a medium bowl. Season with salt and pepper. Add chicken and toss well to combine.
- Add chicken to the Saag sauce and cook. Add in the coconut cream and simmer for 5 minutes. Season with salt and pepper and serve over cauliflower rice.
- Serving Size: 1
- Calories: 312
- Fat: 22g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
Keywords: chicken saag, dairy-free