Let's face it - we all want to nourish oursleves and our children in the best way possible, yet life is busy and sometimes we have to reach for the easy option...BUT you can eat well as a family and it can also be EASY. I promise.
Chicken Curry in a Hurry is a Household Hero of mine - perfect for adults (if desired, add some chilli flakes at the end), teenagers, toddlers and weaning babies (whizz it up into a puree). It takes about 20 minutes to cook. And remember, the freezer is your friend - double the ingredients and pop in the freezer into meal-size containers. You then have nourishing meals at your finger tips for those days when you come home to an empty fridge or for when you just want to curl up into a ball at the thought of making another meal...
Top Tip: for any veggies or toddlers who find it tricky to chew chicken, substitute the chicken for a can of chickpeas (add the chickpea water in too - FULL of protein).
NUTRITION
Chicken Curry in a Hurry is full of protein, fibre, iron, magnesium, potassium, calcium, folate, vitamin C, B6, and polyphenols and includes a huge array of anti-inflammatory and immune-boosting ingredients.
THE INGREDIENTS
Makes 3 - 4 adult / teenage portions; or 2 adult + 3 - 5 toddler / baby portions (don't be afraid to double ingredients and freeze):
1 splash of refined olive oil (higher smoke point)
1 cup of chopped white onion (I use frozen for ease and to reduce waste)
2 cloves of garlic
640g chicken breast
400ml can of coconut milk
5 cubes of frozen chopped spinach
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp chilli flakes (can be added at the end once chill-free portions are served to toddlers / babies)
1/2 a lime
THE METHOD
Add the olive oil to a pan on medium heat.
Add the chopped onions; sweat by themselves for 2 minutes if frozen. Chop the chicken breast into strips and add to the pan - move everything around the pan to ensure all covered in olive oil. Let everything cook for approx 6 minutes, turning the chicken regularly.
Add the garlic and stir in.
Add the ground ginger, cumin and turmeric. Stir all the spices in and allow to cook for 2 minutes. Squeeze in the lime and stir in.
Add the can of coconut milk and stir in. Allow to cook for a further 5 minutes.
(Add in the chilli flakes at this point, if desired - you can separate the curry into 'chillied' and 'chilli-free' if needed. Stir in and allow to cook for a further 2 minutes.)
Add the cubes of chopped spinach. Mix in and allow to cook for a further 5 minutes or until the spinach has defrosted and dispersed.
Reduce heat to low-medium and allow to simmer for a final 5 minutes, ensuring the chicken is cooked through.
Allow to cool slightly then serve or add to a blender to smooth for the babies.
Serve with brown rice or rye/wholemeal flatbread and, if desired, a dollop of natural yoghurt on top.
For more recipe ideas, find me on Instagram @nappyvalleynutrition
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