YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chicken Tikka with Cauliflower Rice
Enjoy a vibrant, aromatic dish featuring tender, marinated chicken simmered in a creamy coconut tomato sauce, served over fluffy cauliflower rice accented with colorful bell peppers and aromatic spices. This dish delivers a delightful fusion of creamy textures and bold flavors that invigorate your palate.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Lite Coconut Milk
2 cups Cauliflower Rice
2 tablespoons Tomato Paste
1/2 cup diced Red Bell Pepper
1/4 cup chopped Onion
2 cloves Garlic, minced
1 teaspoon Fresh Ginger, grated
1 teaspoon Tikka Masala Spice Blend
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Cut the chicken breast into bite-sized pieces and season lightly with salt, pepper, and 1/2 of the tikka masala spice blend.
In a bowl, combine the chicken with half of the minced garlic and grated ginger. Let it marinate for 15 minutes.
Heat a non-stick skillet over medium-high heat and add the marinated chicken. Sauté until the chicken is lightly browned and nearly cooked through, about 5-7 minutes.
Add the chopped onion, red bell pepper, and remaining garlic and ginger to the skillet. Sauté for another 2-3 minutes until the onions soften.
Stir in the tomato paste and remaining tikka masala spice blend, then pour in the lite coconut milk. Allow the mixture to simmer on low heat for 5 minutes so that the flavors meld together and the chicken cooks completely.
Meanwhile, prepare the cauliflower rice by lightly steaming it or warming it in a separate pan until tender, about 3-4 minutes.
Serve the creamy coconut chicken tikka over the cauliflower rice. Taste and adjust seasoning with a pinch of salt and pepper if needed.