Name: Creamy Coconut Chicken Curry with Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 medium Yukon gold potato; 0.25 cup full-fat coconut milk; 1 tsp coconut oil; 0.25 cup diced yellow onion; 1 clove minced garlic; 0.5 tsp grated fresh ginger; 1 tsp curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup red bell pepper strips; 1 cup fresh baby spinach; 0.25 cup water

Creamy Coconut Chicken Curry with Potatoes

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

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chicken Curry with Potatoes

Tender chicken breast and diced potatoes simmered in a velvety, spiced coconut milk broth for a comforting and aromatic meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.9g

Fat

22.2g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 medium Yukon gold potato

0.25 cup full-fat coconut milk

1 tsp coconut oil

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp grated fresh ginger

1 tsp curry powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup red bell pepper strips

1 cup fresh baby spinach

0.25 cup water

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the coconut oil in a large skillet over medium-high heat.
2
Season the chicken breast with sea salt and black pepper, then add it to the skillet and sear until golden brown on all sides.
3
Add the diced yellow onion, minced garlic, and grated ginger to the skillet, sautéing for 2 minutes until fragrant.
4
Stir in the diced Yukon gold potato, red bell pepper strips, curry powder, coconut milk, and water.
5
Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the potatoes are fork-tender.
6
Remove the lid and stir in the fresh baby spinach until just wilted and the sauce has thickened into a creamy consistency.