Coconut-Turmeric Chicken Curry with Cauliflower Rice

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

Coconut-Turmeric Chicken Curry with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Coconut-Turmeric Chicken Curry with Cauliflower Rice

Dive into a fragrant coconut-turmeric chicken curry bursting with warm spices and served atop a bed of fluffy cauliflower rice. This satisfying dish melds tender chicken with a creamy coconut sauce and vibrant aromatic spices, offering a delicious and wholesome meal that's bursting with flavor.

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NUTRITION

421kcal
Protein
38.9g
Fat
23.6g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Light Coconut Milk

1 cup Cauliflower (riced)

1/4 medium Onion

2 cloves Garlic

1 teaspoon Fresh Ginger (minced)

1 teaspoon Turmeric Powder

1 teaspoon Curry Powder

1 tablespoon Olive Oil

Salt and Pepper to taste

2 tablespoons Cilantro (chopped)

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PREPARATION

  • 1

    Heat olive oil in a pan over medium heat.

  • 2

    Sauté diced onion until softened, then add minced garlic and ginger. Stir for about 1 minute.

  • 3

    Add turmeric powder and curry powder, and toast the spices for an additional 30 seconds.

  • 4

    Cut chicken breast into bite-sized pieces and add to the pan, cooking until lightly browned on the outside.

  • 5

    Pour in the light coconut milk, stirring to combine all flavors. Simmer the curry for 8-10 minutes or until the chicken is cooked through.

  • 6

    While the curry simmers, pulse cauliflower florets in a food processor until they resemble rice. Lightly sauté the riced cauliflower in a separate pan for 3-4 minutes until tender.

  • 7

    Season the curry with salt and pepper to taste.

  • 8

    Serve the warm chicken curry over a bed of cauliflower rice and garnish with chopped cilantro.

Coconut-Turmeric Chicken Curry with Cauliflower Rice

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

Coconut-Turmeric Chicken Curry with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Coconut-Turmeric Chicken Curry with Cauliflower Rice

Dive into a fragrant coconut-turmeric chicken curry bursting with warm spices and served atop a bed of fluffy cauliflower rice. This satisfying dish melds tender chicken with a creamy coconut sauce and vibrant aromatic spices, offering a delicious and wholesome meal that's bursting with flavor.

NUTRITION

421kcal
Protein
38.9g
Fat
23.6g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/4 cup Light Coconut Milk

1 cup Cauliflower (riced)

1/4 medium Onion

2 cloves Garlic

1 teaspoon Fresh Ginger (minced)

1 teaspoon Turmeric Powder

1 teaspoon Curry Powder

1 tablespoon Olive Oil

Salt and Pepper to taste

2 tablespoons Cilantro (chopped)

PREPARATION

  • 1

    Heat olive oil in a pan over medium heat.

  • 2

    Sauté diced onion until softened, then add minced garlic and ginger. Stir for about 1 minute.

  • 3

    Add turmeric powder and curry powder, and toast the spices for an additional 30 seconds.

  • 4

    Cut chicken breast into bite-sized pieces and add to the pan, cooking until lightly browned on the outside.

  • 5

    Pour in the light coconut milk, stirring to combine all flavors. Simmer the curry for 8-10 minutes or until the chicken is cooked through.

  • 6

    While the curry simmers, pulse cauliflower florets in a food processor until they resemble rice. Lightly sauté the riced cauliflower in a separate pan for 3-4 minutes until tender.

  • 7

    Season the curry with salt and pepper to taste.

  • 8

    Serve the warm chicken curry over a bed of cauliflower rice and garnish with chopped cilantro.