Creamy Coconut Chicken Curry with Fresh Vegetables

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

Creamy Coconut Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Fresh Vegetables

Enjoy a vibrant, creamy chicken curry where tender chicken breast mingles with a medley of fresh vegetables bathed in a luscious light coconut milk sauce and spiced with aromatic curry, garlic, and ginger. This dish is a delightful balance of savory, tangy, and subtly sweet notes, perfect for a nourishing dinner.

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NUTRITION

464kcal
Protein
37.6g
Fat
26.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 medium Red Bell Pepper

1/4 medium Yellow Onion

1/2 medium Zucchini

1 cup Fresh Spinach

1 tbsp Olive Oil

2 Garlic Cloves

1 tsp Fresh Ginger

1 tbsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Add finely chopped onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent.

  • 3

    Add cubed chicken breast to the skillet and cook until lightly browned on all sides.

  • 4

    Stir in curry powder and mix well to coat the chicken.

  • 5

    Add chopped red bell pepper, sliced zucchini, and cook for 3-4 minutes until they begin to soften.

  • 6

    Pour in the light coconut milk, stirring gently to combine. Allow the mixture to simmer for 5-7 minutes until the chicken is fully cooked and the sauce thickens slightly.

  • 7

    Fold in fresh spinach and let it wilt into the curry. Season with salt and pepper to taste.

  • 8

    Serve warm, enjoying the balance of creamy coconut and fresh vegetable flavors.

Creamy Coconut Chicken Curry with Fresh Vegetables

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

Creamy Coconut Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Fresh Vegetables

Enjoy a vibrant, creamy chicken curry where tender chicken breast mingles with a medley of fresh vegetables bathed in a luscious light coconut milk sauce and spiced with aromatic curry, garlic, and ginger. This dish is a delightful balance of savory, tangy, and subtly sweet notes, perfect for a nourishing dinner.

NUTRITION

464kcal
Protein
37.6g
Fat
26.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Light Coconut Milk

1 medium Red Bell Pepper

1/4 medium Yellow Onion

1/2 medium Zucchini

1 cup Fresh Spinach

1 tbsp Olive Oil

2 Garlic Cloves

1 tsp Fresh Ginger

1 tbsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Heat olive oil in a large skillet over medium heat.

  • 2

    Add finely chopped onion, minced garlic, and grated ginger, sautéing until the onion becomes translucent.

  • 3

    Add cubed chicken breast to the skillet and cook until lightly browned on all sides.

  • 4

    Stir in curry powder and mix well to coat the chicken.

  • 5

    Add chopped red bell pepper, sliced zucchini, and cook for 3-4 minutes until they begin to soften.

  • 6

    Pour in the light coconut milk, stirring gently to combine. Allow the mixture to simmer for 5-7 minutes until the chicken is fully cooked and the sauce thickens slightly.

  • 7

    Fold in fresh spinach and let it wilt into the curry. Season with salt and pepper to taste.

  • 8

    Serve warm, enjoying the balance of creamy coconut and fresh vegetable flavors.