Creamy Coconut-Spiced Butter Chicken

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

Creamy Coconut-Spiced Butter Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Butter Chicken

Enjoy this vibrant twist on classic butter chicken, where tender chicken breast is simmered in a luscious, spiced coconut milk sauce accented with aromatic ginger and garlic, enriched by a hint of tomato paste and finished with a touch of unsalted butter for velvety richness.

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NUTRITION

446kcal
Protein
48.7g
Fat
20.8g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1 tablespoon Unsalted Butter

1/4 cup Light Coconut Milk

1/4 cup diced Onion

1 tablespoon Tomato Paste

2 cloves Garlic

1 teaspoon grated Ginger Root

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Coriander

1/2 teaspoon Ground Turmeric

1/4 teaspoon Chili Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the unsalted butter in a skillet over medium heat until melted.

  • 2

    Add the diced onion and sauté until softened, about 3-4 minutes.

  • 3

    Stir in the minced garlic, grated ginger, ground cumin, coriander, turmeric, and chili powder, cooking for an additional 1 minute to release their aromatics.

  • 4

    Add the chicken breast (cut into bite-sized pieces) and cook until lightly browned on all sides.

  • 5

    Mix in the tomato paste and then pour in the light coconut milk, stirring to combine.

  • 6

    Simmer the mixture on low heat for 8-10 minutes until the chicken is cooked through and the sauce thickens slightly.

  • 7

    Season with salt and black pepper to taste, and garnish with fresh cilantro if desired before serving.

Creamy Coconut-Spiced Butter Chicken

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

Creamy Coconut-Spiced Butter Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Coconut-Spiced Butter Chicken

Enjoy this vibrant twist on classic butter chicken, where tender chicken breast is simmered in a luscious, spiced coconut milk sauce accented with aromatic ginger and garlic, enriched by a hint of tomato paste and finished with a touch of unsalted butter for velvety richness.

NUTRITION

446kcal
Protein
48.7g
Fat
20.8g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

150 grams Chicken Breast

1 tablespoon Unsalted Butter

1/4 cup Light Coconut Milk

1/4 cup diced Onion

1 tablespoon Tomato Paste

2 cloves Garlic

1 teaspoon grated Ginger Root

1/2 teaspoon Ground Cumin

1/2 teaspoon Ground Coriander

1/2 teaspoon Ground Turmeric

1/4 teaspoon Chili Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the unsalted butter in a skillet over medium heat until melted.

  • 2

    Add the diced onion and sauté until softened, about 3-4 minutes.

  • 3

    Stir in the minced garlic, grated ginger, ground cumin, coriander, turmeric, and chili powder, cooking for an additional 1 minute to release their aromatics.

  • 4

    Add the chicken breast (cut into bite-sized pieces) and cook until lightly browned on all sides.

  • 5

    Mix in the tomato paste and then pour in the light coconut milk, stirring to combine.

  • 6

    Simmer the mixture on low heat for 8-10 minutes until the chicken is cooked through and the sauce thickens slightly.

  • 7

    Season with salt and black pepper to taste, and garnish with fresh cilantro if desired before serving.