ZINGY PINEAPPLE
CHICKEN
20-22 mins | Makes 15 ice-cubes
Ingredients
150ml unsweetened coconut milk (organic)
¼ tsp minced ginger
¼ tsp minced garlic
¼ tsp ground cumin
¼ tsp ground coriander
Pinch of ground black pepper
Pinch of ground turmeric
40g tinned pineapple – crushed
1 tbsp olive oil
180g chicken thigh (trimmed of fat) or 1 x skinless chicken breast fillet, both cubed
40g spinach leaves – washed
Method
Pour the coconut milk into a food processor and add the ginger, garlic, cumin, coriander, black pepper, turmeric and pineapple. Blend until smooth and set aside.
Heat the olive oil in a saucepan and add the chicken. Fry the chicken on low heat for a few seconds until sealed, then add the coconut sauce and simmer on low heat for a further 6–8 minutes until the chicken is tender and thoroughly cooked (if you’re using thigh meat it may take a little longer to cook through than chicken breast).
While the chicken is cooking, steam the spinach. Add it to the saucepan when chicken is tender and cooked through, then pop the whole curry into a food processor (or use a handheld blender) and blend using a pulse motion to retain some soft lumps and texture for baby. Serve warm.
7
MONTHS
21