Name: Coconut Chicken Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked basmati rice; 3 tbsp full-fat coconut milk; 1 tsp avocado oil; 0.25 cup yellow onion; 1 clove garlic; 0.5 tsp fresh ginger; 1 tsp yellow curry powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup fresh baby spinach; 0.25 cup red bell pepper

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

YOUR SOLIN GENERATED RECIPE

Coconut Chicken Curry with Basmati Rice

Tender chicken breast simmered in a creamy, aromatic coconut sauce with vibrant spinach and served over fluffy basmati rice.

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NUTRITION

Protein

48.5g

Fat

19.2g

Carbs

34.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

3 tbsp full-fat coconut milk

1 tsp avocado oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp yellow curry powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

0.25 cup red bell pepper

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PREPARATION

1
Cut the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.
2
Heat avocado oil in a large skillet over medium heat. Add the diced onion and red bell pepper, sautéing for 3-4 minutes until softened.
3
Stir in the minced garlic, grated ginger, and yellow curry powder. Toast the spices for 1 minute until fragrant.
4
Add the chicken cubes to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.
5
Pour in the full-fat coconut milk and bring to a gentle simmer. Reduce heat to low and let it cook for 5 minutes to thicken slightly.
6
Add the fresh baby spinach to the pan, stirring gently until the leaves are just wilted.
7
Serve the warm coconut chicken curry over the fluffy cooked basmati rice.