- 1 boneless skinless chicken breast
- 1 mango peeled and chopped
- 4 carrots peeled and chopped
- 1/2 tsp red curry paste (see notes)
- 1 cup low or no sodium chicken broth, water, breast milk or formula
Preheat oven to 350 degree F.
Cut the chicken breast horizontally so you have 2 chicken cutlets and rub with red curry paste
Place the chicken, mango and carrots onto a piece of tin foil. Wrap up ingredients like a package and make sure all seems are tightly folded. Place on tin foil package on baking sheet and bake for 30-45 minutes or until chicken is all the way cooked through. Open tin foil package and let cool slightly.
Transfer all of the ingredients into a blender or food processor and puree until you reach your desired consistency, adding 1/4 cup of the liquid at a time if needed.
Yield: 24 ounces
Storage: 3 days in the fridge, 2 months in the freezer
Note on Curry Paste: you can also use any mild curry powder if you can't find red curry paste.
Age: 6+ months
Storage: Fridge – store in an airtight container in the fridge for 2-3 days. Freezer – can be frozen for up to 2 months (this and this are my favorite freezer storage containers).
Favorite Kitchen Tools: Get a list of my favorite kitchen tools to make the best baby food here!