Tommy’s Coconut Turmeric Chicken With Rice & Greens

Ingredients (serves 5)

• 300g chicken (thigh or breast), visible fat trimmed/ replace chicken with canned chickpeas
• 1/2 brown onion
• 1 tsp ground turmeric
• 500ml chicken/vegetable stock (salt reduced*)
• 1/2 can of light coconut milk (135ml)*
• 1/2 tbsp soy sauce (salt-reduced*)
• 1 tsp minced garlic
• 150g rice (dry)
• Greens (broccoli, boy choy, green beans, peas)

Method

1. Place onion, turmeric, stock, coconut milk, garlic, soy sauce and water into a pot and bring to a boil (note: ensure chicken is entirely submerged in liquid and add any water if required).
2. Once the water is boiling, add the chicken and cook until the chicken is cooked through.
3. Remove chicken from the broth and set aside to cool. Slice the chicken and set aside.
4. Remove onion from broth and discard. Use the remaining broth to cook rice, aiming for 1.25 cups liquid to 1 cup of rice. Keep any remaining broth to drizzle over the meal at the end.
5. In a separate pot, cover greens with boiling water and boil until cooked. Strain and cut into age appropriate pieces.
6. Serve rice topped with chicken and veggies. Option to drizzle with any remaining liquid if desired.

For information on our Only About Children Food Ambassador, MasterChef Tommy Pham, click here.

Learn more great recipes from MasterChef Tommy Pham:

Tommy’s Easy Pho

Tommy’s Smoothie Bowls

Tommy’s Savoury Scroll Lollipops

Tommy’s Baby Bánh Xèo