YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chicken Curry
Sautéed chicken breast simmered in a velvety coconut curry sauce with vibrant bell peppers and fresh spinach for a comforting, aromatic meal.
INGREDIENTS
5.5 oz chicken breast
1 tsp coconut oil
0.25 cup yellow onion
1 clove garlic
0.5 tsp fresh ginger
1 tsp yellow curry powder
3 tbsp full-fat coconut milk
0.5 cup red bell pepper
1 cup fresh baby spinach
0.25 cup cooked jasmine rice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Cut the chicken breast into bite-sized pieces and season with a pinch of sea salt and black pepper.
Heat the coconut oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and sauté until golden brown and cooked through, about 5-7 minutes.
Remove the chicken from the pan and set aside on a plate.
In the same skillet, add the diced onion and sliced red bell pepper, sautéing until the vegetables are softened.
Stir in the minced garlic, grated ginger, and curry powder, cooking for 1 minute until highly fragrant.
Pour in the full-fat coconut milk and stir to combine with the aromatics, bringing the sauce to a gentle simmer.
Return the cooked chicken to the skillet and stir in the fresh baby spinach until it is just wilted.
Season the curry with the remaining sea salt and black pepper to taste.
Serve the creamy curry immediately over the warm cooked jasmine rice.