Creamy Spiced Chicken Masala with Basmati

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

Creamy Spiced Chicken Masala with Basmati

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken Masala with Basmati

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

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NUTRITION

470kcal
Protein
50.0g
Fat
13.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.25 cup tomato puree

1 tbsp full-fat coconut milk

0.5 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

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PREPARATION

  • 1

    Cut the chicken breast into 1-inch bite-sized pieces and season with half of the sea salt and black pepper.

  • 2

    Heat the ghee in a large skillet over medium heat until shimmering.

  • 3

    Add the finely diced onion and sauté for 4-5 minutes until translucent and slightly golden.

  • 4

    Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

  • 5

    Add the chicken pieces to the skillet and brown on all sides for about 5 minutes.

  • 6

    Sprinkle the garam masala, turmeric, and cumin over the chicken, stirring to coat the meat evenly.

  • 7

    Pour in the tomato puree and coconut milk, then reduce heat to low and simmer for 8-10 minutes until the sauce thickens and chicken is cooked through.

  • 8

    Fold in the fresh spinach and cook just until wilted into the sauce.

  • 9

    Serve the creamy chicken masala over the warm, fluffy basmati rice.

Creamy Spiced Chicken Masala with Basmati

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

Creamy Spiced Chicken Masala with Basmati

YOUR SOLIN GENERATED RECIPE

Creamy Spiced Chicken Masala with Basmati

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

NUTRITION

470kcal
Protein
50.0g
Fat
13.1g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.25 cup tomato puree

1 tbsp full-fat coconut milk

0.5 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

  • 1

    Cut the chicken breast into 1-inch bite-sized pieces and season with half of the sea salt and black pepper.

  • 2

    Heat the ghee in a large skillet over medium heat until shimmering.

  • 3

    Add the finely diced onion and sauté for 4-5 minutes until translucent and slightly golden.

  • 4

    Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

  • 5

    Add the chicken pieces to the skillet and brown on all sides for about 5 minutes.

  • 6

    Sprinkle the garam masala, turmeric, and cumin over the chicken, stirring to coat the meat evenly.

  • 7

    Pour in the tomato puree and coconut milk, then reduce heat to low and simmer for 8-10 minutes until the sauce thickens and chicken is cooked through.

  • 8

    Fold in the fresh spinach and cook just until wilted into the sauce.

  • 9

    Serve the creamy chicken masala over the warm, fluffy basmati rice.