This is a recipe adapted from Clarissa Dickson Wright’s one pot recipe book, Potty. I’ve turned it into a soup… It’s so flavoursome you won’t need to add any salt at all.
As much chicken as you want – I used 3 chicken thighs ad 3 drumsticks, and it fed 2 and a half with a portion left over. I urge you to use chicken on the bone! It stays more juicy, which makes it easier to eat for little ‘uns.
A tin of coconut milk
2 chopped onions
1 deseeded green chilli (Miles likes mildly spicy food, but you know your own baby! So put in as much or as little as you like)
2 garlic cloves, crushed
A generous pinch of turmeric
A thumb size piece of ginger, chopped
2 tsp of ground coriander
1 tbsp of peanut butter
2 Kaffir lime leaves (we already had these lingering in the cupboard. If you don’t have them, just some lime zest will do)
2 lemongrass stalks, sliced
- Chuck the onion, garlic, ginger, peanut butter, spices, lemongrass and chilli in a food processor with a little of the coconut milk. Whizz to a paste. Then pour in the remaining coconut milk and give it another whizz.
- Put the chicken in a big old pot, and pour over the coconut milk mixture. Bring gently to the boil, and allow to simmer uncovered until the chicken is cooked. – I haven’t specified a time because it depends on the enormity of your chicken pieces! We had some huge thighs and it took about 25 minutes. Use your noggin and test the chicken at its thickest part after about 15 minutes.
- When the chicken is cooked, take out of the milk and allow the liquid to bubble away and thicken slightly. Meanwhile take the meat off the bone.
- Add the meat back to the pan just before serving.
lovely stuff!
For Miles we served this with sticky rice and green veg. He liked the chicken because it was so tender, and really enjoyed trying to pick up individual rice grains.
You could make this vegetarian by substituting the chicken with sweet potato.
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