Name: Creamy Spiced Chicken Masala with Basmati
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Basmati rice, cooked; 2 tbsp Full-fat coconut milk; 0.25 cup Tomato puree; 0.5 tbsp Ghee; 0.25 cup Yellow onion, diced; 1 tsp Garlic, minced; 1 tsp Ginger, grated; 1 tsp Garam masala; 0.5 tsp Turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Fresh baby spinach; 1 tbsp Fresh cilantro, chopped

Creamy Spiced Chicken Masala with Basmati

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

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken Masala with Basmati

Sautéed chicken breast simmered in a velvety tomato and coconut milk sauce, served over fluffy basmati rice for a comforting and aromatic meal.

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NUTRITION

Protein

50.0g

Fat

20.3g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice, cooked

2 tbsp Full-fat coconut milk

0.25 cup Tomato puree

0.5 tbsp Ghee

0.25 cup Yellow onion, diced

1 tsp Garlic, minced

1 tsp Ginger, grated

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

1 tbsp Fresh cilantro, chopped

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PREPARATION

1
Heat the ghee in a large skillet over medium heat.
2
Add the diced onion, garlic, and ginger, sautéing until the onion is translucent and fragrant.
3
Stir in the garam masala, turmeric, sea salt, and black pepper to toast the spices for one minute.
4
Add the cubed chicken breast to the skillet and cook until browned on all sides.
5
Pour in the tomato puree and coconut milk, stirring to combine into a smooth sauce.
6
Reduce the heat and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened.
7
Fold in the baby spinach until just wilted.
8
Serve the chicken masala over the warm basmati rice and garnish with fresh cilantro.