Creamy Coconut-Spiced Butter Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut-Spiced Butter Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Butter Chicken

Savor a twist on the classic butter chicken with tender chicken breast bathed in a silky, spiced coconut-tomato sauce. This dish combines the rich creaminess of light coconut milk and a hint of butter with warming spices, creating a harmonious balance of flavors and a satisfying, comforting meal.

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NUTRITION

404kcal
Protein
34.3g
Fat
18.7g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 tsp Unsalted Butter

0.75 cup Light Coconut Milk

0.25 cup Tomato Puree

1 tsp Coconut Oil

1 Garlic Clove

0.5 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Red Chili Powder

Pinch of Salt

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PREPARATION

  • 1

    Pat the chicken breast dry and cut into bite-sized pieces.

  • 2

    Heat coconut oil in a skillet or pan over medium heat.

  • 3

    Sauté the minced garlic and grated fresh ginger until fragrant, about 1 minute.

  • 4

    Add the chicken pieces and lightly sear them until they start to brown, about 3-4 minutes on each side.

  • 5

    Stir in the tomato puree along with turmeric, cumin, red chili powder, and a pinch of salt. Allow the spices to bloom for 1-2 minutes.

  • 6

    Pour in the light coconut milk and add the unsalted butter. Stir well to combine, then reduce the heat and let the chicken simmer in the creamy sauce for about 8-10 minutes or until cooked through.

  • 7

    Taste and adjust seasoning if necessary.

  • 8

    Serve warm, garnished with a sprinkle of extra spices or fresh herbs if desired.

Creamy Coconut-Spiced Butter Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut-Spiced Butter Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Butter Chicken

Savor a twist on the classic butter chicken with tender chicken breast bathed in a silky, spiced coconut-tomato sauce. This dish combines the rich creaminess of light coconut milk and a hint of butter with warming spices, creating a harmonious balance of flavors and a satisfying, comforting meal.

NUTRITION

404kcal
Protein
34.3g
Fat
18.7g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1 tsp Unsalted Butter

0.75 cup Light Coconut Milk

0.25 cup Tomato Puree

1 tsp Coconut Oil

1 Garlic Clove

0.5 tsp Fresh Ginger

1 tsp Turmeric Powder

1 tsp Cumin Powder

1 tsp Red Chili Powder

Pinch of Salt

PREPARATION

  • 1

    Pat the chicken breast dry and cut into bite-sized pieces.

  • 2

    Heat coconut oil in a skillet or pan over medium heat.

  • 3

    Sauté the minced garlic and grated fresh ginger until fragrant, about 1 minute.

  • 4

    Add the chicken pieces and lightly sear them until they start to brown, about 3-4 minutes on each side.

  • 5

    Stir in the tomato puree along with turmeric, cumin, red chili powder, and a pinch of salt. Allow the spices to bloom for 1-2 minutes.

  • 6

    Pour in the light coconut milk and add the unsalted butter. Stir well to combine, then reduce the heat and let the chicken simmer in the creamy sauce for about 8-10 minutes or until cooked through.

  • 7

    Taste and adjust seasoning if necessary.

  • 8

    Serve warm, garnished with a sprinkle of extra spices or fresh herbs if desired.