Chicken and Eggplant Turmeric Curry
You know we love a one pot flavour filled family meal that you can easily modified for everyone at the table- So give this one a go! This recipe is also top 9 allergen free so a good one to serve when you're still working your way through introduction of the common allergens one by one!
Age Recommendation - This recipe will need texture modification for babies.
You can puree or mashed this recipe!
For BLW- add some curry sauce to the rice for flavour, thinly slice some chicken and offer large chunks of soft eggplant.
Chicken and Eggplant Turmeric Curry
Ingredients
- 600g chicken thigh
- 1 x 250g box frozen spinach
- 1 cup fo frozen peas
- 1 eggplant (peeled, diced, salted for 40 minutes and then rinsed)
- 2 x cans of coconut milk
- 1 x onion diced
- 1/2- 1 tbs minced ginger
- 1 tbs minced garlic
- 1/2 tbs dried ginger
- 1 tbs tumeric
- 1 tbs dried coriander
- 1-2 tbs fish sauce (optional-avoid if you haven't introduced fish yet as an allergen)
- 1 tbs lime juice (bottled is fine and more cost effective!)
- Rice to serve (we cooked 1.5 cups using the absorption method)
- Steamed green beans to serve alongside
Directions
- Heat up a large pot on the stove
- Add your onion, garlic and spices before cooking for 2-3 minutes
- Add in your eggplant and coat it in the spices. Cook until starting to soften a little.
- Add in your chicken (cut it into large strips if your going to offer pieces BLW style, otherwise diced)
- Cook for 2-3 minutes before adding in your coconut milk
- Allow to simmer until eggplant is very soft and chicken cooked
- Add in your spinach and peas and turn off the heat
- Add in your lime juice and optional fish sauce
We serve this with a side of rice and green beans!
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