500gchicken thigh fillets(about 6 small fillets); chopped into baby bite sized pieces
1small head of broccoli; florets broken off into smaller pieces
2zucchini; sliced
3carrots; sliced
a handful of green beans, trimmed and sliced into 3cm pieces
1onion
2garlic cloves(or use paste); crushed/finely chopped
2teaspoonsof minced ginger(use a fine grater to mince or use a ginger paste)
1cupof roughly chopped coriander(cilantro)
400gtin of coconut milk
juice of half a lemon
pinch of salt(I use celtic sea salt)
Instructions
Heat the oil in a frying pan and add chicken pieces. Cook until slightly browned. Then add the onion along with the garlic and ginger. Cook until the onion becomes translucent but not browed
Add all the remaining ingredients except for the coriander. Cover and simmer for about 15 minutes or until the chicken is cooked through and the vegetables are tender. Add up to 1/2 cup of water or stock if there is not enough liquid left in the pan. Remove from the heat and add the coriander. Stir to combine; serve with rice
Notes
For younger babies, add mixture to the blender and puree until the desired consistence in reached Suitable to freeze