Chicken Coconut Curry with Green Beans and Bell Peppers +12M

Spices can really transform the flavor of a recipe and when it comes to curry I like to mix together the basic spices to create my own curry mix following my kids’ taste. Today I used a mix of cumin + turmeric + coriander for the chicken and I also added some veggies, green beans and bell peppers to complete the recipe.

I would suggest the recipe for toddlers starting from 12 months: cut the chicken and the veggies following your little one taste. You can even puree’ the final recipe and serve it to babies from +10 months, simply skip the salt. You can always add the salt in the adult plate before serving 🙂

The key ingredient of the recipe is the coconut milk (closer to coconut cream than to milk due to the creaminess). It really keeps together all the ingredients and gets transformed by the spices into a cream rich of flavors.

As a substitution, Plain Greek Yogurt will work too even if I have to say that I prefer the sweet background flavor of the coconut.

You can also substitute the veggies: green beans and bell peppers where available at the farmer’s market this week, but also butternut squash and broccoli, cauliflower and carrots are nice combos.

Did I say that the recipe is very easy to prepare and can be ready in 30 minutes? A great family idea for week nights!!!

In a pan heat 1 Tbsp of olive oil with the minced garlic for 30 seconds/1 minute. Add the chicken cut in bite size pieces and season with salt (just a pinch, nothing more!!).

Cook the chicken until golden brown for 3/4 min. Stir occasionally so that the chicken browns evenly on each side. Add the green beans chopped in small pieces and the bell peppers cleaned, with seeds removed and chopped in small stripes. Add also the coconut milk/cream and the spices.

Bring to boil, reduce the heat and simmer for 15 minutes up until cooked. Pending the size of the chicken/veggies the cooking time might vary.

Serve warm with a side of brown rice for a complete meal.