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Cut the chicken breast into bite-sized chunks. Slice the spring onions, setting the greens aside for garnishing. Mince the fresh ginger and garlic. In a large pot or pan over medium-high heat, melt the butter. Saute the white parts of the spring onions, ginger and garlic for about 2 minutes. Stir in the tomato paste and cook for 2 to 3 minutes. Add the spices (garam masala, paprika, turmeric, salt, pepper and cayenne pepper) and roast them for about a minute. Add more or less cayenne pepper depending on how spicy you like it. Pour in the coconut milk. Stir and let cook until the tomato paste has fully dissolved, about 3 minutes. Add the diced chicken breast. Reduce the heat to medium or medium-low, cover with a lid and let simmer until the chicken is done, about 15 to 20 minutes. Season to taste and serve garnished with the sliced greens of the spring onions. Enjoy by itself or with a side of rice. For a low-carb meal, this goes well with cauliflower rice. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop. Add the spring onion greens only after reheating.
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