Creamy Coconut-Turmeric Chicken Curry

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

Creamy Coconut-Turmeric Chicken Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Turmeric Chicken Curry

Savor the aromatic fusion of tender chicken breast simmered in a luscious, light coconut milk sauce infused with vibrant turmeric and warming spices. This dish offers a beautiful balance of creamy texture and a punch of flavor, complemented by crisp bell peppers, spinach, and a subtle hint of ginger and garlic. Perfect for a hearty dinner that nourishes and delights.

Try 7 days free, then $12.99 / mo.

NUTRITION

418kcal
Protein
48.4g
Fat
15.3g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

140g Chicken Breast

1/3 cup Light Coconut Milk

1/4 cup Red Onion, chopped

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Turmeric Powder

1/2 medium Red Bell Pepper, sliced

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1 tsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat olive oil in a medium skillet over medium heat.

  • 2

    Add the chopped red onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 3

    Cut the chicken breast into bite-sized pieces, season with salt and pepper, and add to the skillet. Sear until lightly browned on all sides.

  • 4

    Sprinkle in the turmeric powder and stir to coat the chicken evenly with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomatoes. Allow the mixture to come to a gentle simmer.

  • 6

    Reduce the heat and let it cook for about 8-10 minutes, stirring occasionally. The chicken should be cooked through and the flavors melded together.

  • 7

    In the last few minutes of cooking, add the sliced red bell pepper and fresh spinach. Stir until the spinach is wilted and the bell pepper is tender but still crisp.

  • 8

    Taste and adjust seasoning with salt and pepper as needed before serving.

Creamy Coconut-Turmeric Chicken Curry

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

Creamy Coconut-Turmeric Chicken Curry

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Turmeric Chicken Curry

Savor the aromatic fusion of tender chicken breast simmered in a luscious, light coconut milk sauce infused with vibrant turmeric and warming spices. This dish offers a beautiful balance of creamy texture and a punch of flavor, complemented by crisp bell peppers, spinach, and a subtle hint of ginger and garlic. Perfect for a hearty dinner that nourishes and delights.

NUTRITION

418kcal
Protein
48.4g
Fat
15.3g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

140g Chicken Breast

1/3 cup Light Coconut Milk

1/4 cup Red Onion, chopped

2 cloves Garlic, minced

1 tsp Fresh Ginger, grated

1 tsp Turmeric Powder

1/2 medium Red Bell Pepper, sliced

1 cup Fresh Spinach

1/2 cup Diced Tomatoes

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a medium skillet over medium heat.

  • 2

    Add the chopped red onion, minced garlic, and grated ginger. Sauté until the onion softens and becomes translucent.

  • 3

    Cut the chicken breast into bite-sized pieces, season with salt and pepper, and add to the skillet. Sear until lightly browned on all sides.

  • 4

    Sprinkle in the turmeric powder and stir to coat the chicken evenly with the spices.

  • 5

    Pour in the light coconut milk and add the diced tomatoes. Allow the mixture to come to a gentle simmer.

  • 6

    Reduce the heat and let it cook for about 8-10 minutes, stirring occasionally. The chicken should be cooked through and the flavors melded together.

  • 7

    In the last few minutes of cooking, add the sliced red bell pepper and fresh spinach. Stir until the spinach is wilted and the bell pepper is tender but still crisp.

  • 8

    Taste and adjust seasoning with salt and pepper as needed before serving.