YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chicken Tikka with Cauliflower Rice
Savor a vibrant dish featuring tender, marinated chicken tikka simmered in a creamy, light coconut sauce, served atop a bed of fluffy cauliflower rice. The subtle warmth of tikka spices melds beautifully with the tropical hint of coconut, creating a harmonious meal perfect for dinner.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Lite Coconut Milk
1 cup Cauliflower (riced)
1 tsp Olive Oil
1/4 cup Onion, diced
1 clove Garlic, minced
1/2 tsp Ginger, grated
1 tbsp Tomato Paste
1 tsp Tikka Masala Spice Mix
1 tsp Lime Juice
1 tbsp Fresh Cilantro, chopped
PREPARATION
Cut the chicken breast into bite-sized pieces and place in a bowl.
In a small bowl, combine the tomato paste, tikka masala spice mix, lime juice, grated ginger, and minced garlic. Mix well.
Pour the spice mixture over the chicken pieces, ensuring they are evenly coated. Marinate for at least 15 minutes.
Heat the olive oil in a non-stick skillet over medium heat. Add the diced onions and sauté until softened, about 2-3 minutes.
Add the marinated chicken to the skillet and cook until lightly browned on all sides, about 4-5 minutes.
Pour in the lite coconut milk and allow the chicken to simmer for another 5-7 minutes until cooked through and the flavors meld.
While the chicken simmers, prepare the cauliflower rice. If not pre-riced, pulse cauliflower florets in a food processor until it resembles rice.
Lightly steam or sauté the cauliflower rice in a separate pan for 3-4 minutes until just tender.
Serve the creamy coconut chicken tikka over a bed of warm cauliflower rice and garnish with fresh cilantro.