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Turmeric Coconut Chicken with Pumpkin and Cauliflower Puree

Name: Turmeric Coconut Chicken with Pumpkin & Cauliflower
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: 50g Coconut Chicken Puree*; 2 x 25g Nourishing Bubs Pumpkin Cubes; 2 x 25g Nourishing Bubs Cauliflower Cubes; 1/2 tsp ground Turmeric (optional)

This delicious chicken puree is so yummy that the whole family will want to try it. You can skip the pureeing step and serve the poached chicken in shredded form for toddlers to enjoy or alternatively it can be served as a whole fillet or in pieces for older children and adults. Hello poached chicken salads and sandwiches - yum! The coconut milk makes the perfect poaching liquid to ensure the chicken stays moist and tasty.

You can mix up the veggies you serve it with as well. Aside from Pumkin & Cauliflower we also love to serve this coconut chicken with Sweet Potato and Parsnip or make it green with the addition of a block of Nourishing Bubs Broccoli. The options are endless, so make a batch of coconut poached chicken and start creating different meals.

Instructions for poaching chicken can be found in the notes.

Turmeric Coconut Chicken with Pumpkin & Cauliflower

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

5 minutes

Author:

Nourishing Kitchen

Image of Turmeric Coconut Chicken with Pumpkin & Cauliflower

Ingredients

50g Coconut Chicken Puree*
2 x 25g Nourishing Bubs Pumpkin Cubes
2 x 25g Nourishing Bubs Cauliflower Cubes
1/2 tsp ground Turmeric (optional)

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Directions

Heat all ingredients in a small saucepan over medium heat. Mix to combine and until desired temperature is reached. Always check temperature before serving to bub.

Recipe Note

Poaching Chicken

Poaching chicken breast is one of the nicest ways to prepare it, as the process also helps to lock in moisture. You can also poach in other liquid such as coconut milk which adds a delicious flavour. In this recipe use coconut milk for poaching.

You need:

1 x Chicken Breast

400-500mL liquid (water, broth or for more flavour use coconut milk)

Herbs, if you wish (bay leave, garlic cloves, ginger are all great options)

Method:

1. Bring coconut milk or poaching liquid to the boil, with herbs in it, if you are using. Turn down the temperature to low so it is just simmering.

2. Add chicken and ensure it is fully submerged in liquid. You may need to chop the breast in half (particularly if very thick) to ensure it is fully covered. Cover with lid, as the steam will also assist in cooking the chicken.

3. Cook for 10-15 minutes, depending on thickness of your chicken. If you are not 100% sure if your chicken is cooked, remove from heat but leave in poaching liquid for an additional 10 minutes while liquid is cooling off.

4. To puree, roughly chop then use a hand blender or food processor and process with some of the poaching liquid, until desired texture reached. Freeze in portions and use as required.