Creamy Coconut Chicken Curry with Roasted Sweet Potatoes

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

Creamy Coconut Chicken Curry with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Roasted Sweet Potatoes

Savor a warm bowl of creamy coconut chicken curry paired with tender, roasted sweet potatoes. The spicy, aromatic curry features lean chicken simmered in a luscious light coconut milk sauce, balanced by the natural sweetness of oven-roasted sweet potatoes. This comforting dish hits all the notes of rich flavor with a vibrant color contrast, making it a satisfying and nourishing meal.

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NUTRITION

477kcal
Protein
40.8g
Fat
15.7g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 medium Sweet Potato

1/2 medium Onion

2 cloves Garlic

1 cup Fresh Spinach

2 tsp Spices (Curry Powder, Turmeric, Cumin)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the sweet potato with a fork, and roast it on a baking sheet for about 30-35 minutes until tender.

  • 2

    While the sweet potato roasts, dice the half medium onion and mince the garlic. Set aside.

  • 3

    Cut the chicken breast into bite-sized pieces and season lightly with salt, pepper, and half of the spice blend.

  • 4

    In a non-stick skillet over medium heat, sauté the onions and garlic until softened, about 3-4 minutes.

  • 5

    Add the chicken pieces to the skillet and brown on all sides, about 5-6 minutes.

  • 6

    Stir in the remaining spices and pour in the light coconut milk. Bring to a simmer and allow the curry to cook for another 5-7 minutes, letting the flavors meld.

  • 7

    Once the sweet potato is roasted, cut it into cubes and gently stir into the curry along with the fresh spinach. Cook for another 2 minutes until the spinach wilts.

  • 8

    Taste and adjust seasonings as needed. Serve the creamy coconut chicken curry hot, enjoying the contrast of soft, roasted sweet potatoes and the rich, spiced sauce.

Creamy Coconut Chicken Curry with Roasted Sweet Potatoes

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

Creamy Coconut Chicken Curry with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Roasted Sweet Potatoes

Savor a warm bowl of creamy coconut chicken curry paired with tender, roasted sweet potatoes. The spicy, aromatic curry features lean chicken simmered in a luscious light coconut milk sauce, balanced by the natural sweetness of oven-roasted sweet potatoes. This comforting dish hits all the notes of rich flavor with a vibrant color contrast, making it a satisfying and nourishing meal.

NUTRITION

477kcal
Protein
40.8g
Fat
15.7g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Light Coconut Milk

1 medium Sweet Potato

1/2 medium Onion

2 cloves Garlic

1 cup Fresh Spinach

2 tsp Spices (Curry Powder, Turmeric, Cumin)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Pierce the sweet potato with a fork, and roast it on a baking sheet for about 30-35 minutes until tender.

  • 2

    While the sweet potato roasts, dice the half medium onion and mince the garlic. Set aside.

  • 3

    Cut the chicken breast into bite-sized pieces and season lightly with salt, pepper, and half of the spice blend.

  • 4

    In a non-stick skillet over medium heat, sauté the onions and garlic until softened, about 3-4 minutes.

  • 5

    Add the chicken pieces to the skillet and brown on all sides, about 5-6 minutes.

  • 6

    Stir in the remaining spices and pour in the light coconut milk. Bring to a simmer and allow the curry to cook for another 5-7 minutes, letting the flavors meld.

  • 7

    Once the sweet potato is roasted, cut it into cubes and gently stir into the curry along with the fresh spinach. Cook for another 2 minutes until the spinach wilts.

  • 8

    Taste and adjust seasonings as needed. Serve the creamy coconut chicken curry hot, enjoying the contrast of soft, roasted sweet potatoes and the rich, spiced sauce.