YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chicken Stew with Cassava Fufu
Enjoy a comforting bowl of creamy chicken stew infused with fragrant coconut milk, tender red bell peppers, and a hint of fresh ginger and garlic served alongside a smooth cassava fufu. This dish offers a delightful balance of savory spices and tropical creaminess, perfect for satisfying your taste buds while keeping within your nutritional goals.
INGREDIENTS
5 oz Chicken Breast (approx. 141g)
1/3 cup Light Coconut Milk (approx. 80g)
1/2 cup diced Red Bell Pepper (approx. 75g)
1/4 cup diced Yellow Onion (approx. 40g)
1 cup Fresh Spinach (approx. 30g)
1 serving Cassava Fufu (approx. 100g)
2 cloves Garlic, minced
1 teaspoon Fresh Ginger, grated
1 teaspoon Curry Powder
Salt and Pepper to taste
PREPARATION
Cut the chicken breast into bite-sized pieces and season lightly with salt, pepper, and curry powder.
In a medium pot, heat a splash of water or a light cooking spray over medium heat. Add the minced garlic and grated ginger; sauté until fragrant.
Add the diced yellow onion and red bell pepper. Sauté until the vegetables begin to soften, about 3-4 minutes.
Stir in the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
Pour in the light coconut milk and add the fresh spinach. Simmer the stew over low-medium heat for another 5-7 minutes until the chicken is fully cooked and the flavors meld.
While the stew simmers, prepare the cassava fufu according to package instructions or your preferred method. Typically, boil cassava until tender and pound until smooth.
Taste and adjust the seasoning with salt and pepper if needed, then serve the creamy chicken stew over or alongside the cassava fufu.