YOUR SOLIN GENERATED RECIPE
Coconut Curry Chicken with Cauliflower Rice
Enjoy tender chicken simmered in a fragrant coconut curry sauce served over flavorful cauliflower rice. This dish burst with aromatic spices and a rich, yet light, coconut flavor, making it a satisfying and balanced meal.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower (riced)
1/4 cup Light Coconut Milk
1/4 medium Yellow Onion
2 cloves Garlic
1.5 tsp Olive Oil
1 tsp Curry Powder
1 cup Spinach (optional)
PREPARATION
Start by ricing the cauliflower if not already pre-riced. Set aside.
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté until the onion turns translucent.
Stir in the curry powder and allow it to bloom in the oil for about 30 seconds.
Add the chicken pieces to the skillet and cook until they are lightly browned on all sides, about 4-5 minutes.
Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow the chicken to cook through and the flavors to meld together for an additional 5-7 minutes.
While the curry simmers, lightly steam or sauté the riced cauliflower until tender, about 3-4 minutes.
If using, stir in spinach to the curry just before serving, allowing it to wilt.
Serve the coconut curry chicken over a bed of warm cauliflower rice and enjoy.