Curry chicken recipe for babies
Washington Post
CURRY CHICKEN FOR BABY
Makes ten 2-ounce servings
Use a mild curry powder for this dish, which is appropriate for babies 1 year old and up.
MAKE AHEAD: Cover tightly and refrigerate for up to 3 days, or freeze for up to 2 months. From Ryan Morgan, executive chef at Art and Soul restaurant in Washington.
INGREDIENTS
DIRECTIONS
Combine the cornstarch and water in a small bowl; mix well.
Heat the oil in a wok or large saute pan over medium-high heat until the oil shimmers.
Add the chicken and stir-fry for 2 to 3 minutes, until no trace of pink remains. Use a slotted spoon to transfer to a plate.
Add the zucchini, coconut milk, broth and curry paste or powder to the wok or saute pan; stir to combine. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, for 6 to 7 minutes, until the zucchini is tender.
Return the chicken to the wok or sauce pan, and add the basil and the cornstarch mixture. Cook, stirring constantly, for about 2 minutes, until the sauce has thickened. Let cool to lukewarm before serving, or cool thoroughly before storing.
NUTRITION
Per 2-ounce serving: 81 calories, 9 g protein, 2 g carbohydrates, 5 g fat, 2 g saturated fat, 20 mg cholesterol, 55 mg sodium, 0 g dietary fiber, 0 g sugar
