Creamy Coconut-Ginger Chicken Curry with Cauliflower Rice

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

Creamy Coconut-Ginger Chicken Curry with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Ginger Chicken Curry with Cauliflower Rice

Savor the delightful fusion of tender chicken simmered in a creamy coconut-ginger sauce accented with aromatic spices, paired with a light and fluffy bed of cauliflower rice. This curry offers a warming spice profile and a rich, velvety sauce that’s both satisfying and nutritious.

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NUTRITION

349kcal
Protein
35.6g
Fat
14.7g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

0.5 cup Light Coconut Milk (120g)

1 cup Cauliflower Rice (107g)

1 tsp Olive Oil (4.5g)

1/4 medium Onion (30g)

1/2 medium Red Bell Pepper (75g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

1 tsp Curry Powder (2.3g)

1 tsp Turmeric (2.5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 2

    Heat olive oil in a large pan over medium heat. Add the finely chopped onion, red bell pepper, garlic, and grated ginger. Sauté until the vegetables soften, about 3-4 minutes.

  • 3

    Add the chicken pieces to the pan and cook until lightly browned on all sides, about 4-5 minutes.

  • 4

    Stir in the curry powder and turmeric, coating the chicken and vegetables evenly.

  • 5

    Pour in the light coconut milk, stirring well to combine. Reduce the heat and let the curry simmer for another 5-7 minutes until the chicken is cooked through and the flavors merge.

  • 6

    Meanwhile, if using a whole cauliflower, process it in a food processor until it resembles rice, or use pre-riced cauliflower. Lightly steam or sauté for 2-3 minutes until tender.

  • 7

    Serve the creamy chicken curry over the cauliflower rice. Adjust salt and pepper to taste and enjoy while warm.

Creamy Coconut-Ginger Chicken Curry with Cauliflower Rice

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

Creamy Coconut-Ginger Chicken Curry with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Ginger Chicken Curry with Cauliflower Rice

Savor the delightful fusion of tender chicken simmered in a creamy coconut-ginger sauce accented with aromatic spices, paired with a light and fluffy bed of cauliflower rice. This curry offers a warming spice profile and a rich, velvety sauce that’s both satisfying and nutritious.

NUTRITION

349kcal
Protein
35.6g
Fat
14.7g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

0.5 cup Light Coconut Milk (120g)

1 cup Cauliflower Rice (107g)

1 tsp Olive Oil (4.5g)

1/4 medium Onion (30g)

1/2 medium Red Bell Pepper (75g)

1 clove Garlic (3g)

1 tsp Fresh Ginger (2g)

1 tsp Curry Powder (2.3g)

1 tsp Turmeric (2.5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 2

    Heat olive oil in a large pan over medium heat. Add the finely chopped onion, red bell pepper, garlic, and grated ginger. Sauté until the vegetables soften, about 3-4 minutes.

  • 3

    Add the chicken pieces to the pan and cook until lightly browned on all sides, about 4-5 minutes.

  • 4

    Stir in the curry powder and turmeric, coating the chicken and vegetables evenly.

  • 5

    Pour in the light coconut milk, stirring well to combine. Reduce the heat and let the curry simmer for another 5-7 minutes until the chicken is cooked through and the flavors merge.

  • 6

    Meanwhile, if using a whole cauliflower, process it in a food processor until it resembles rice, or use pre-riced cauliflower. Lightly steam or sauté for 2-3 minutes until tender.

  • 7

    Serve the creamy chicken curry over the cauliflower rice. Adjust salt and pepper to taste and enjoy while warm.