Ingredients and Weight:
- Chicken Breasts: 500 grams (about 1 pound)
- Cream of Mushroom Soup: 1 can (10.5 oz)
- Fresh Spinach: 200 grams (about 2 cups)
- Garlic: 3 cloves
- Shredded Coconut Milk: 200 ml (¾ cup)
- Diced Tomatoes: 1 cup
- Olive Oil: 3 tablespoons
- Salt and Pepper: to taste
- Basmati Rice: 2 cups cooked
Preparation Time:
- Preparation: 30 minutes
- Cooking: 45 minutes
- Total: 75 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Marinate chicken breasts with salt, pepper, and olive oil for 30 minutes.
- In a separate pot, cook the basmati rice according to package instructions.
- Heat a pan and add chicken breasts. Brown chicken on both sides. Remove from pan and set aside.
- Add diced tomatoes, garlic, and cream of mushroom soup to the same pan. Stir and let it simmer for 5 minutes.
- Return chicken to the pan and pour in shredded coconut milk. Cover and let it cook for 20 minutes or until chicken is fully cooked.
- Stir in fresh spinach until it is slightly wilted. Adjust seasoning with salt and pepper if necessary.
- Serve over the cooked basmati rice.
Nutritional Information:
(Based on the given ingredients)
- Calories: Approximately 600 calories per serving (without rice)
- Fat: 24g
- Carbohydrates: 48g
- Protein: 36g
Dish Characteristics:
- Creamy and rich flavor from the coconut milk and mushroom soup.
- Hearty chicken dish with a unique blend of flavors.
- Serve with fragrant basmati rice for a comforting meal.
User Comments:
- "The dish had a unique flavor profile that was both comforting and creative."
- "The coconut milk added a rich, creamy texture that was enjoyed by all."
- "I liked how the chicken was cooked through without being dry."
Special Precautions and Tips:
- Use fresh ingredients for best results.
- Adjust seasoning according to personal preference.
- If desired, you can add more vegetables or protein to make it a more balanced meal.
- Be careful not to overcook the chicken, as it should remain juicy and tender.
