The Empowered Educator

Inspiring ideas, training and resources for early learning.

Toddler Food Tuesday….Dinner Time!

by 4 Comments

I've been sharing a few toddler snacks lately so thought it was time to again share a family dinner favourite that luckily also seems to be a hit with both the twins and Miss Teen!

My Mild Coconut Chicken Curry is just right when we want something with a  different flavour and zing…but not so overboard that the toddler twosome can't enjoy it too. It's really mild…if your children are used to more spices now…go ahead and add more, that's the beauty of home cooking i think…adjust for your own family!

I use skinless chicken thighs (i stock the freezer when they are on special as they are so good in casseroles) but you can also use other chicken pieces or even breasts…just remember to adjust your cooking time a little either way.

Tara is happy now to have this casserole chopped with some pasta and mashed potatoes (and vegies but she doesn't know that…shhh!) There are some hidden vegies in the curry too…i try to use ones that will blend in well and not be too noticeable!

Ruby still likes her chicken run through the largest holes on the mouli and then mixed with some mashed vegetables and a spoon of stewed apple to sweeten the deal….i know…but we are getting there, i love it when she eats some different tastes and for now this seems to be working (can't guarantee it will still be the case next week!). Apple and pear puree are my secret weapons at the moment…if she smells them she tends to at least give the food a try now!

For a family meal you can serve it over mashed potato with some steamed greens or over some penne pasta or rice if you leave the sauce a little runnier. I quite often thicken it at the end with a little cornflour slurry if just having vegetables.

You can cook it in the slowcooker or the oven…..i usually have it going in the slowcooker so i can prepare in the morning and then forget about it the rest of the day!

Here's the recipe if you want to give it a try…..
 Mild Coconut Chicken Curry
1 Tbsp olive oil
1 small leek or half large diced finely
1 clove garlic, minced
1 Tsp cumin powder
1 Tsp turmeric
1 Tsp curry powder (I use Keen's )
8-10 chicken thighs
3/4 cup coconut milk
(i quite often use the coconut evaporated milk here instead to cut down on the calories!)
1/4 cup tomato sauce
11/2 cups chicken stock
2 Tbsp peanut butter
1 Cup diced pumpkin or sweet potato
1/2 cup peas
Heat oil in a large pan, add garlic and leek and brown. Add spices and stir through.
Add the chicken thighs and brown on each side.
Combine the milk, tomato sauce, chicken stock and peanut butter and then add to the pan. Add vegetables of your choice and stir well.
Pour into a casserole dish and bake for approx an hour.
If using a slowcooker i tend to just put the garlic, leek and other vegetables in bottom first, lay the thighs over the top (you can brown first if you want but i don't…always in a hurry!) and then pour the milk, stock etc over the top. Cook on low setting for 4-6 hrs depending on your chicken cut. If it is too runny when cooked just turn to high, leave lid off and add 2 tsp cornflour mixed with water to a paste, stir, let reduce a little and then serve!
Such an easy recipe but so yummy, especially on a cold day! I hope you enjoy!

Warm Wishes….

Comments

  2. Gina says

    What a great recipe! I’m always looking for new ideas that aren’t too spicy for my little guy. This is nice because it has the veggies right in the chicken. I bet he would love this one! 🙂

    Reply

    • Jode says

      Thanks Gina…i always like to throw the veggies into these sorts of things so i know they are at least getting a few in stealthily!! let me know if you try it!!

      Reply

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