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Chicken Curry

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Chicken curry was one of the recipes we tried at our first “International Food Night” with the Tiny Tasters. I was a little worried about how the kids would like chicken curry, but to my surprise the kids were really receptive. My parents were born and raised in Sri Lanka where curry flavors are used similarly to Indian food. My mother came up with this recipe which uses very mild curry flavors and coconut milk. The curry takes on a yellow color from turmeric, a spice used in many South Asian and Middle Eastern dishes. Turmeric is a golden colored spice which has gotten a lot of attention recently for its anti-inflammatory and anti-cancer properties. It has also been investigated for benefits in Alzheimer’s disease. It’s widely believed that the commonly used spice may be one of the reasons that Alzheimer’s disease incidence is so low in South Asia. Knowing all of these health benefits, I often put a pinch of turmeric in stews, chili and other sauces. See our post on Food Passports to encourage kids to try new ethnic foods. I made this for an International Food Night and the Tiny Tasters loved it!

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
1 cucharada aceite coco
aceite coco
1
cucharada
½ taza cebollas (cortado en cubo)
cebollas
½
taza
cortado en cubo
2 cucharadita catsup
catsup
2
cucharadita
1 cucharadita polvo curry
polvo curry
1
cucharadita
¼ cucharadita polvo de chile
polvo de chile
¼
cucharadita
¼ cucharadita canela
canela
¼
cucharadita
½ cucharadita turmeric
turmeric
½
cucharadita
1 clavos ajo, picado fino
ajo
1
clavos
picado fino
½ cucharadita jengibre, picado fino o rallado (fresco)
jengibre
½
cucharadita
picado fino o rallado
fresco
2 libras pechuga, corte en cubos de 1 pulgada
pechuga
2
libras
corte en cubos de 1 pulgada
½ cucharadita sal
sal
½
cucharadita
¼ cucharadita pimienta negra
pimienta negra
¼
cucharadita
½ taza leche de coco
leche de coco
½
taza

METODÓ

Heat oil over medium heat in a large skillet. Fry onions until soft and just starting to brown, about 2-3 minutes. Add ketchup, curry powder, chili powder, cinnamon, and turmeric until spices are slightly roasted. Add garlic and ginger and cook an additional minute. Add chicken and cook until slightly brown. Add salt, pepper and coconut milk. Simmer in coconut milk and spices for and additional 4-6 minutes. Add additional salt to taste.

Babyfood Option:

Expose new eaters to curry flavors. Remove some of the chicken and flavorful broth (consider adding chili last so it's not too spicy for your baby). Purée, hand mash, or smash with a fork some of the the chicken into rice, potatoes or other grains.

Tiempo de preparacion
12 min
Tiempo de cocinar
18 min
Costo por porcion:
$1.65
Sirve:
6 servings (double for a great "Cook Once, Eat Twice Meal"

Yum Ratings

😫😟😐😀😍 “Spicy, but I like it!” —Zane, age 8
😫😟😐😀😍 “Super Yum!” —Asa, age 4
😫😟😐😀😍 “Super Yum! I just like it.” —Jessica, age7
😫😟😐😀😍 “Because it’s yucky! Blah!” —Joseph, age 6
😫😟😐😀😍 “Super Yummie. I want some more!” —Allison, age 3
😫😟😐😀😍 “I like the sauce!” —Owen, age 5
😫😟😐😀😍 “I like the sauce!” —Asa age 4