Toddler coconut curry

Name: Toddler coconut curry
Cuisine: American, Latin American, Caribbean
Ingredients: 1½ tbsp Caribbean curry powder or normal curry powder; 4 skinless, boneless chicken thighs, cut into bite-sized pieces 1 tbsp coconut oil; 1 onion, finely chopped sprig of thyme 1 bay leaf; 1 clove garlic, minced; 1 tsp minced ginger; ½ tsp allspice powder; 4 plum tomatoes, roughly chopped; 1 x 400ml tin of coconut milk; 400g frozen cubed butternut squash juice of ½ lime; 6 spring onions, roughly chopped small bunch of coriander, roughly chopped

6 steps

Updated at: Sat, 21 Oct 2023 12:55:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories879.6 kcal (44%)

Total Fat56.2 g (80%)

Carbs52.4 g (20%)

Sugars12.3 g (14%)

Protein53.2 g (106%)

Sodium257.9 mg (13%)

Fiber9.4 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 ½ Tbspcurry powder

Caribbean, or normal curry powder

4skinless boneless chicken thighs

cut into bite-sized pieces

1 Tbspcoconut oil

1 sprigthyme

1 tspminced ginger

½ tspallspice powder

4plum tomatoes

roughly chopped

1 x 400mltin of coconut milk

400gfrozen cubed butternut squash

0.5lime

6spring onions

roughly chopped small

coriander

roughly chopped

Instructions

Step 1

Sprinkle half the curry powder over the chicken, mix well and put to one side.

Step 2

Melt the coconut oil in a large saucepan or casserole dish over a medium heat. Add the onion, thyme and bay leaf and fry for 2 minutes, stirring regularly.

Step 3

Add the garlic and ginger and continue cooking for a further minute.

Step 4

Sprinkle in the remaining curry powder and the allspice and stir-fry for 1 minute. Add in the chicken and cook for a couple of minutes to seal. Add in the tomatoes and continue cooking until they start to break down.

Step 5

Add the coconut milk and squash to the pan and continue cooking for 8-10 minutes or until the squash is cooked through. Stir in the lime juice, spring onions and coriander. Cook for a further 2-3 minutes to allow the flavours to meld together. Remove the bay leaf and thyme sprigs before serving. Serve with rice.

Step 6

Keeps for up to 2 days covered in the fridge.