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 vibrant blend of tender chicken simmered in a creamy coconut curry sauce infused with aromatic spices, paired with perfectly roasted sweet potatoes. This dish delivers a balanced mix of lean protein, natural sweetness, and exotic flavors, making it a satisfying and nourishing meal.

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NUTRITION

379kcal
Protein
38.5g
Fat
12.2g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Light Coconut Milk

1/2 medium Sweet Potato

1/2 cup Diced Tomato

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

Salt and Pepper to taste

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the halved sweet potato with 1 tsp olive oil, salt, and pepper; spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, heat the remaining olive oil in a pan over medium heat. Sauté the chopped onion until translucent.

  • 3

    Add minced garlic, grated fresh ginger, and curry powder. Stir for about 1 minute until aromatic.

  • 4

    Add diced tomatoes and light coconut milk to the pan, stirring to combine.

  • 5

    Cut the chicken breast into bite-sized pieces and add to the curry sauce. Simmer for 10-12 minutes until the chicken is cooked through and infused with the spice flavors.

  • 6

    Season the curry with salt and pepper to taste.

  • 7

    Plate a serving by spooning a portion of the creamy coconut chicken curry over the roasted sweet potatoes. Serve warm and enjoy.

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 vibrant blend of tender chicken simmered in a creamy coconut curry sauce infused with aromatic spices, paired with perfectly roasted sweet potatoes. This dish delivers a balanced mix of lean protein, natural sweetness, and exotic flavors, making it a satisfying and nourishing meal.

NUTRITION

379kcal
Protein
38.5g
Fat
12.2g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/3 cup Light Coconut Milk

1/2 medium Sweet Potato

1/2 cup Diced Tomato

1/4 medium Onion

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Curry Powder

Salt and Pepper to taste

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the halved sweet potato with 1 tsp olive oil, salt, and pepper; spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, heat the remaining olive oil in a pan over medium heat. Sauté the chopped onion until translucent.

  • 3

    Add minced garlic, grated fresh ginger, and curry powder. Stir for about 1 minute until aromatic.

  • 4

    Add diced tomatoes and light coconut milk to the pan, stirring to combine.

  • 5

    Cut the chicken breast into bite-sized pieces and add to the curry sauce. Simmer for 10-12 minutes until the chicken is cooked through and infused with the spice flavors.

  • 6

    Season the curry with salt and pepper to taste.

  • 7

    Plate a serving by spooning a portion of the creamy coconut chicken curry over the roasted sweet potatoes. Serve warm and enjoy.