Time: 15 minutes + 30 minutes cooking
Serves: 2 adults and 2 toddlers
5 chicken thighs (skinless and boneless)
1 large onion (or 2 small)
2 cloves of garlic
A thumb size knob of ginger
Tin of tomatoes
150ml coconut cream
1 tsp chilli flakes* (*optional)
4 sprigs of fresh coriander (or a tbsp of dried)
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We only discovered this Brazilian chicken dish recently, but it has become a family favourite. I don’t know much about South American cuisine, so don’t know what makes this particularly Brazilian, but I do know that it tastes nice and that both the kids eat it! It doesn’t have too many ingredients, and doesn’t take too long to cook so makes a perfect midweek meal.
Make a puree with the onion, garlic and ginger
Get your toddler to help peel the onion and garlic, and then pop them into a small blender. (We have a small hand pulled chopper which Hannah likes to use so we used that).
Peel the garlic – using a teaspoon is the easiest way, and a way your child can safely help with. Add the piece of ginger to the blender.
Blend together until you have a puree
*This recipe still works if you don’t have a blender. Just chop the onion finely, crush the garlic and grate the ginger.
Brown the chicken
In a large pan add a drizzle of oil and cook the chicken until it is brown on both sides. Remove it from the pan, and set aside for now.
Make the sauce
Add the onion/garlic/ginger mixture to your pan and cook over a low heat for about 5 minutes until it’s softened.
Get your child to help you open the tin of tomatoes if they can and add it safely to the pan.
Bring the pan back to the boil, and then add the chicken again.
Cover and simmer for 10-15 minutes until cooked through (add a splash of water or stock if it reduces too much).
Get your toddler to measure the coconut cream into a jug or bowl. Add it to your pan and give it all a stir.
Add the coriander.
Serve with rice or pasta.