This recipe is from a baby’s cook book and Elly loves it but it has quickly become one of my favorites as well. Most of the recipes in this book (9 months and older stage) are dishes that I would have never thought Elly would like but they have great flavor and are something that we have all enjoyed.
Baby’s Curry (serve over steamed rice)
1 large (3/4 lb) cooked Skinless, boneless chicken breast,
1 tsp cornstarch
1 Tbsp canola oil
1 cup zucchini, diced
1 large onion, diced
½ cup red pepper, diced
½ cup Coconut milk
½ cup chicken broth
1 tsp curry powder
Put cornstarch in a small bowl and stir in 1 Tbsp water.
In a wok or frying pan over medium-high heat add zucchini, onion and red pepper; cook until almost tender. Then add coconut milk, stock and curry paste and bring to boil. Reduce heat to medium, cover and simmer until vegetables are fully cooked. Return chicken to pan and stir in cornstarch mixture. Cook, stirring constantly, until sauce has thickened.
· To cook my chicken I boil it in water with a bay leaf over medium high heat for approximately 25 minutes.
· You can use light coconut milk which will change the fat content significantly but it tastes SO much better with regular coconut milk. (Nutritional information is using light coconut milk)
Recipe adapted from: Cooking for baby.
Nutritional Info Per 1 cup