Creamy Coconut Chicken Curry with Fresh Vegetables

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

Creamy Coconut Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Fresh Vegetables

This vibrant curry combines tender chicken with a medley of fresh vegetables in a silky, light coconut milk sauce enhanced by aromatic spices. Enjoy the balancing act of savory curry flavors with a refreshing crunch of bell peppers and zucchini – a comforting, clean meal perfect for any time of day.

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NUTRITION

341kcal
Protein
43.0g
Fat
13.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Light Coconut Milk (60g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (75g)

1/4 medium Yellow Onion (40g)

1 cup Fresh Spinach (30g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 2

    Dice the red bell pepper, zucchini, and onion. Mince the garlic and grate the ginger.

  • 3

    In a medium pan, heat the olive oil over medium heat. Sauté the garlic, ginger, and onions until they become fragrant and translucent.

  • 4

    Add the chicken to the pan, cooking it until lightly browned on all sides.

  • 5

    Stir in the curry powder and allow it to coat the ingredients for about a minute.

  • 6

    Pour in the light coconut milk and add the diced bell pepper and zucchini. Bring the mixture to a gentle simmer.

  • 7

    Allow the curry to cook for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Stir in the fresh spinach just before turning off the heat, letting it wilt into the dish.

  • 9

    Taste and adjust seasoning with salt and pepper as needed. Serve warm.

Creamy Coconut Chicken Curry with Fresh Vegetables

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

Creamy Coconut Chicken Curry with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Fresh Vegetables

This vibrant curry combines tender chicken with a medley of fresh vegetables in a silky, light coconut milk sauce enhanced by aromatic spices. Enjoy the balancing act of savory curry flavors with a refreshing crunch of bell peppers and zucchini – a comforting, clean meal perfect for any time of day.

NUTRITION

341kcal
Protein
43.0g
Fat
13.3g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Light Coconut Milk (60g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (75g)

1/4 medium Yellow Onion (40g)

1 cup Fresh Spinach (30g)

2 cloves Garlic

1 tsp Fresh Ginger

1 tsp Olive Oil

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 2

    Dice the red bell pepper, zucchini, and onion. Mince the garlic and grate the ginger.

  • 3

    In a medium pan, heat the olive oil over medium heat. Sauté the garlic, ginger, and onions until they become fragrant and translucent.

  • 4

    Add the chicken to the pan, cooking it until lightly browned on all sides.

  • 5

    Stir in the curry powder and allow it to coat the ingredients for about a minute.

  • 6

    Pour in the light coconut milk and add the diced bell pepper and zucchini. Bring the mixture to a gentle simmer.

  • 7

    Allow the curry to cook for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Stir in the fresh spinach just before turning off the heat, letting it wilt into the dish.

  • 9

    Taste and adjust seasoning with salt and pepper as needed. Serve warm.