Chicken and Vegetables in coconut milk
Ingredients
- 2 tbls oil
- 500 g chicken thigh fillets (about 6 small fillets); chopped into baby bite sized pieces
- 1 small head of broccoli; florets broken off into smaller pieces
- 2 zucchini; sliced
- 3 carrots; sliced
- a handful of green beans , trimmed and sliced into 3cm pieces
- 1 onion
- 2 garlic cloves (or use paste); crushed/finely chopped
- 2 teaspoons of minced ginger (use a fine grater to mince or use a ginger paste)
- 1 cup of roughly chopped coriander (cilantro)
- 400 g tin 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
Suitable to freeze
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