YOUR SOLIN GENERATED RECIPE
Creamy Coconut-Ginger Chicken Curry with Cauliflower Rice
Savor a velvety, spiced chicken curry infused with fresh ginger and a hint of coconut, served atop light and fluffy cauliflower rice. This dish features tender chicken breast simmered in a warm blend of ginger, garlic, and curry powder, complemented by crisp red bell pepper and onion, creating a balanced meal that's both nourishing and satisfying.
INGREDIENTS
6 ounces Chicken Breast
1/2 cup Lite Coconut Milk
1 teaspoon Olive Oil
1 cup Cauliflower Rice
1/2 medium Red Bell Pepper
1/4 medium Yellow Onion
2 Garlic Cloves
1 teaspoon Fresh Ginger
1 teaspoon Curry Powder
Salt and Pepper to taste
PREPARATION
Prepare the ingredients by dicing the yellow onion, slicing the red bell pepper, mincing the garlic, and grating the fresh ginger.
Cut the chicken breast into bite-sized pieces.
Heat the olive oil in a skillet over medium heat. Sauté the diced onion, minced garlic, and grated ginger for 2-3 minutes until soft and fragrant.
Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
Stir in the curry powder and mix well to coat the chicken and vegetables.
Pour in the lite coconut milk and add the red bell pepper. Allow the curry to simmer for an additional 5-7 minutes until the chicken is cooked through and the flavors meld together. Season with salt and pepper to taste.
While the curry simmers, heat a separate pan and lightly sauté the cauliflower rice for 2-3 minutes until just tender.
To serve, spoon the warm cauliflower rice into a bowl and top with the creamy coconut-ginger chicken curry.