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

A vibrant and aromatic dish featuring tender chicken simmered in a creamy coconut-ginger curry sauce, served over a light bed of cauliflower rice. The warm spices, fresh ginger, and subtle sweetness of coconut milk come together to create a satisfying and flavorful meal.

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NUTRITION

351kcal
Protein
38.7g
Fat
13.7g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Lite Coconut Milk

1 cup Cauliflower (riced)

1 tsp Fresh Ginger, minced

1 Garlic clove, minced

1/4 medium Red Onion, sliced

1/4 medium Red Bell Pepper, sliced

1 tsp Curry Powder

1 tsp Coconut Oil

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Prepare the cauliflower by pulsing florets in a food processor until it reaches a rice-like texture. Set aside.

  • 2

    Season the chicken breast with salt and black pepper. Cut into bite-sized pieces for quicker cooking.

  • 3

    Heat coconut oil in a skillet over medium heat. Add the minced garlic, ginger, red onion, and red bell pepper, sautéing until softened and aromatic.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 5

    Sprinkle in the curry powder and stir well to coat the chicken and vegetables.

  • 6

    Pour in the lite coconut milk and let the mixture simmer for about 8-10 minutes or until the chicken is cooked through and the sauce has slightly thickened.

  • 7

    While the curry simmers, lightly sauté the riced cauliflower in a separate pan for 3-4 minutes, seasoning with a pinch of salt and pepper.

  • 8

    Serve the creamy coconut-ginger chicken curry over a bed of warm cauliflower rice and enjoy while hot.

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

A vibrant and aromatic dish featuring tender chicken simmered in a creamy coconut-ginger curry sauce, served over a light bed of cauliflower rice. The warm spices, fresh ginger, and subtle sweetness of coconut milk come together to create a satisfying and flavorful meal.

NUTRITION

351kcal
Protein
38.7g
Fat
13.7g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Lite Coconut Milk

1 cup Cauliflower (riced)

1 tsp Fresh Ginger, minced

1 Garlic clove, minced

1/4 medium Red Onion, sliced

1/4 medium Red Bell Pepper, sliced

1 tsp Curry Powder

1 tsp Coconut Oil

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Prepare the cauliflower by pulsing florets in a food processor until it reaches a rice-like texture. Set aside.

  • 2

    Season the chicken breast with salt and black pepper. Cut into bite-sized pieces for quicker cooking.

  • 3

    Heat coconut oil in a skillet over medium heat. Add the minced garlic, ginger, red onion, and red bell pepper, sautéing until softened and aromatic.

  • 4

    Add the chicken pieces to the skillet and cook until lightly browned on all sides.

  • 5

    Sprinkle in the curry powder and stir well to coat the chicken and vegetables.

  • 6

    Pour in the lite coconut milk and let the mixture simmer for about 8-10 minutes or until the chicken is cooked through and the sauce has slightly thickened.

  • 7

    While the curry simmers, lightly sauté the riced cauliflower in a separate pan for 3-4 minutes, seasoning with a pinch of salt and pepper.

  • 8

    Serve the creamy coconut-ginger chicken curry over a bed of warm cauliflower rice and enjoy while hot.