YOUR SOLIN GENERATED RECIPE
Creamy Green Coconut Chicken Curry with Fresh Vegetables
Enjoy a vibrant and creamy curry featuring tender chicken breast simmered in a light coconut milk sauce with a medley of fresh vegetables. This dish bursts with color, aromatic spices and a tropical twist that makes it perfect for any meal of the day.
INGREDIENTS
4 oz Chicken Breast
1/3 cup Light Coconut Milk
1 medium Red Bell Pepper
1 small Zucchini
1 cup Spinach
1/4 medium Yellow Onion (quartered)
1/2 teaspoon Coconut Oil
2 cloves Garlic
1 teaspoon Fresh Ginger
1 teaspoon Curry Powder
Salt and Pepper to taste
PREPARATION
Heat the coconut oil in a skillet over medium heat. Add minced garlic, grated ginger, and finely chopped onion. Sauté until the onion becomes translucent and aromatic.
Cut the chicken breast into bite-size pieces and add them to the skillet. Sauté until lightly browned on the outside.
Dice the red bell pepper and zucchini, then add them to the skillet along with the chicken. Cook for about 3-4 minutes until the vegetables begin to soften.
Pour in the light coconut milk and stir in the curry powder. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
Add the spinach and continue to simmer for another 2 minutes until the spinach wilts and the chicken is fully cooked.
Season with salt and pepper to taste. Serve hot and enjoy your creamy green coconut chicken curry with fresh vegetables.