YOUR SOLIN GENERATED RECIPE
Creamy Coconut-Spiced Butter Chicken
Indulge in this vibrant twist on a classic Danish favorite. Tender chicken is simmered in a luxuriously creamy coconut and tomato sauce, enriched with warming spices and a hint of butter. This dish offers a delicate balance of flavors, combining a silky coconut base with savory spices for a satisfying meal that’s both comforting and energizing.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Coconut Milk (light)
1 tsp Unsalted Butter
1/4 cup Tomato Puree
1/2 medium Onion
2 cloves Garlic
1 tsp Fresh Ginger
1 tsp Garam Masala
1 tsp Ground Cumin
Pinch Salt
Pinch Black Pepper
PREPARATION
Begin by prepping the aromatics: finely dice the half onion, mince the garlic cloves, and grate the fresh ginger.
Cut the chicken breast into bite-sized pieces and season lightly with a pinch of salt and black pepper.
In a medium pan, melt the unsalted butter over medium heat. Add the diced onion, minced garlic, and ginger, and sauté until the onions soften and turn translucent.
Add the chicken pieces to the pan, cooking until lightly browned on all sides.
Stir in the tomato puree, garam masala, and ground cumin, allowing the spices to toast slightly for 1-2 minutes.
Pour in the coconut milk, stirring well to combine all the flavors. Bring the mixture to a gentle simmer.
Allow the dish to simmer for 10-12 minutes, or until the chicken is fully cooked and the sauce has thickened to your liking.
Taste and adjust seasonings with additional salt or pepper if needed before serving.