Creamy Chicken Curry with Roasted Potatoes and Brown Rice

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

Creamy Chicken Curry with Roasted Potatoes and Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Curry with Roasted Potatoes and Brown Rice

Enjoy a flavorful twist on classic chicken curry with tender chicken simmered in a light creamy coconut curry sauce, served alongside perfectly roasted potatoes and fluffy brown rice for a balanced and satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

450kcal
Protein
32.4g
Fat
11.4g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Baby Potato (150g)

1/2 cup cooked Brown Rice

1/4 cup Light Coconut Milk

1/4 medium Onion

1 clove Garlic

1 tsp Curry Powder

Salt and Pepper to taste

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the baby potatoes with olive oil, salt, and pepper on a baking sheet and roast until golden and tender, about 25-30 minutes.

  • 2

    Meanwhile, chop the chicken breast into bite-sized pieces. Dice the onion and mince the garlic.

  • 3

    Heat a non-stick skillet over medium heat, add a splash of olive oil if needed, and sauté the onion and garlic until softened.

  • 4

    Add the chicken pieces to the skillet and sprinkle in the curry powder, cooking until the chicken is lightly browned on all sides.

  • 5

    Pour in the light coconut milk, season with salt and pepper, and let it simmer for about 10 minutes until the chicken is cooked through and the curry sauce has slightly thickened.

  • 6

    Prepare the brown rice according to package instructions if not already cooked.

  • 7

    To serve, plate a portion of roasted potatoes and a serving of brown rice, then top with the creamy chicken curry. Enjoy your balanced and flavorful meal.

Creamy Chicken Curry with Roasted Potatoes and Brown Rice

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

Creamy Chicken Curry with Roasted Potatoes and Brown Rice

YOUR SOLIN GENERATED RECIPE

Creamy Chicken Curry with Roasted Potatoes and Brown Rice

Enjoy a flavorful twist on classic chicken curry with tender chicken simmered in a light creamy coconut curry sauce, served alongside perfectly roasted potatoes and fluffy brown rice for a balanced and satisfying dinner.

NUTRITION

450kcal
Protein
32.4g
Fat
11.4g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 small Baby Potato (150g)

1/2 cup cooked Brown Rice

1/4 cup Light Coconut Milk

1/4 medium Onion

1 clove Garlic

1 tsp Curry Powder

Salt and Pepper to taste

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the baby potatoes with olive oil, salt, and pepper on a baking sheet and roast until golden and tender, about 25-30 minutes.

  • 2

    Meanwhile, chop the chicken breast into bite-sized pieces. Dice the onion and mince the garlic.

  • 3

    Heat a non-stick skillet over medium heat, add a splash of olive oil if needed, and sauté the onion and garlic until softened.

  • 4

    Add the chicken pieces to the skillet and sprinkle in the curry powder, cooking until the chicken is lightly browned on all sides.

  • 5

    Pour in the light coconut milk, season with salt and pepper, and let it simmer for about 10 minutes until the chicken is cooked through and the curry sauce has slightly thickened.

  • 6

    Prepare the brown rice according to package instructions if not already cooked.

  • 7

    To serve, plate a portion of roasted potatoes and a serving of brown rice, then top with the creamy chicken curry. Enjoy your balanced and flavorful meal.