YOUR SOLIN GENERATED RECIPE
Creamy Coconut-Yogurt Butter Chicken
Savor the delightful fusion of tender chicken bathed in a silky creamy sauce of light coconut milk and tangy Greek yogurt, enriched with a hint of butter and aromatic tomato paste. This dish marries exotic flavors with a balanced macro profile, perfect for a nutritious and satisfying dinner.
INGREDIENTS
150g Chicken Breast
1 tsp Butter
100ml Light Coconut Milk
50g Greek Yogurt (Nonfat)
1 tbsp Tomato Paste
1 tsp Olive Oil
Mixed Spices (garlic, ginger, cumin, salt, pepper)
PREPARATION
Begin by patting the chicken breast dry and cutting it into bite-sized pieces. Season lightly with salt, pepper, and a pinch of cumin.
In a pan, heat the olive oil over medium heat. Add a blend of minced garlic and ginger (from the mixed spices) and sauté until fragrant.
Add the chicken pieces to the pan, cooking until they are golden on all sides.
Stir in the tomato paste to coat the chicken, then pour in the light coconut milk. Allow the mixture to simmer for a few minutes so the flavors meld.
Reduce the heat and gently stir in the Greek yogurt and a teaspoon of butter, creating a rich, creamy sauce. Be careful not to let the sauce boil to preserve the creaminess.
Taste and adjust seasoning with additional spices if needed. Cook just until the chicken is done and the sauce has slightly thickened.
Serve warm, enjoying a harmonious blend of savory and subtle tropical flavors.