Creamy Coconut Chicken Tikka with Cauliflower Rice

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

Creamy Coconut Chicken Tikka with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Tikka with Cauliflower Rice

Savor the vibrant flavors of this Creamy Coconut Chicken Tikka paired with a light bed of cauliflower rice. Tender chicken is marinated in a fragrant mix of tikka spices and simmered in rich coconut milk, creating a delightful balance of creaminess and spice. The dish is rounded off with a colorful medley of red bell pepper and fresh aromatics, making it a satisfying meal for any time of day.

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NUTRITION

401kcal
Protein
39.8g
Fat
17.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Rice

1/4 cup Full-Fat Coconut Milk

1 tablespoon Tomato Paste

1/4 cup Red Bell Pepper

4 tablespoons Onion

1 clove Garlic

1 teaspoon Fresh Ginger

2 teaspoons Mixed Tikka Spices

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by cutting the chicken breast into 1-inch cubes. In a bowl, combine the chicken with mixed tikka spices, salt, and pepper.

  • 2

    Allow the chicken to marinate for at least 15 minutes to absorb the flavors.

  • 3

    Heat a non-stick skillet over medium-high heat and add the marinated chicken. Sauté until the chicken is lightly browned on all sides, about 5-7 minutes.

  • 4

    Add chopped onion, minced garlic, and grated ginger to the skillet, stirring until fragrant, about 2 minutes.

  • 5

    Stir in the tomato paste and pour in the full-fat coconut milk. Allow the mixture to simmer on low heat for 5 minutes so that the flavors meld together and the sauce thickens slightly.

  • 6

    While the chicken sauce simmers, prepare the cauliflower rice. In a separate pan, lightly sauté the cauliflower rice and red bell pepper over medium heat for about 3-4 minutes until tender.

  • 7

    Plate the dish by serving a generous portion of cauliflower rice topped with the creamy coconut chicken tikka. Garnish with a sprinkle of extra spices or fresh herbs if desired.

Creamy Coconut Chicken Tikka with Cauliflower Rice

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

Creamy Coconut Chicken Tikka with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Tikka with Cauliflower Rice

Savor the vibrant flavors of this Creamy Coconut Chicken Tikka paired with a light bed of cauliflower rice. Tender chicken is marinated in a fragrant mix of tikka spices and simmered in rich coconut milk, creating a delightful balance of creaminess and spice. The dish is rounded off with a colorful medley of red bell pepper and fresh aromatics, making it a satisfying meal for any time of day.

NUTRITION

401kcal
Protein
39.8g
Fat
17.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Rice

1/4 cup Full-Fat Coconut Milk

1 tablespoon Tomato Paste

1/4 cup Red Bell Pepper

4 tablespoons Onion

1 clove Garlic

1 teaspoon Fresh Ginger

2 teaspoons Mixed Tikka Spices

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by cutting the chicken breast into 1-inch cubes. In a bowl, combine the chicken with mixed tikka spices, salt, and pepper.

  • 2

    Allow the chicken to marinate for at least 15 minutes to absorb the flavors.

  • 3

    Heat a non-stick skillet over medium-high heat and add the marinated chicken. Sauté until the chicken is lightly browned on all sides, about 5-7 minutes.

  • 4

    Add chopped onion, minced garlic, and grated ginger to the skillet, stirring until fragrant, about 2 minutes.

  • 5

    Stir in the tomato paste and pour in the full-fat coconut milk. Allow the mixture to simmer on low heat for 5 minutes so that the flavors meld together and the sauce thickens slightly.

  • 6

    While the chicken sauce simmers, prepare the cauliflower rice. In a separate pan, lightly sauté the cauliflower rice and red bell pepper over medium heat for about 3-4 minutes until tender.

  • 7

    Plate the dish by serving a generous portion of cauliflower rice topped with the creamy coconut chicken tikka. Garnish with a sprinkle of extra spices or fresh herbs if desired.