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Ingredients
| 2 tbsp tbsp | vegetable oil vegetable oil | ||
| 300 g g | chicken breast
chicken breast (sliced into strips) | ||
| 2 tbsp tbsp | tomato puree tomato puree | ||
| 1 tbsp tbsp | ground cumin ground cumin | ||
| 1 tbsp tbsp | ground tumeric ground tumeric | ||
| 1 tbsp tbsp | ground ginger ground ginger | ||
| 0.25 tbsp tbsp | black pepper
black pepper (ground ) | ||
| 0.5 tbsp tbsp | cinnamon
cinnamon (ground ) | ||
| 0.25 tbsp tbsp | chilli powder
chilli powder (optional) | ||
| 1 tbsp tbsp | garlic granules garlic granules | ||
| 1 | red peppers
red pepper (sliced into strips) | ||
| 100 g g | frozen peas frozen peas | ||
| 100 g g | green beans green beans | ||
| 400 ml ml | coconut milk coconut milk | ||
| Basmati rice Basmati rice | |||
| yogurt
yogurt (to serve) |
Baby’s first chicken curry
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25 min
(6)
Method
This creamy coconut curry is mildly spiced with turmeric and ginger, and will be enjoyed by the whole family. The strips of chicken and pepper can be easily grasped by your little ones hands.
Method
- Heat 2 tbs of vegetable oil in a pan. Add chicken for healthy growth and fry for 5 minutes.
- Add the tomato puree and the spices for warmth and fry for a further minute.
- Pour in the coconut milk for sweetness and add the vegetables for bite, stir and simmer for 15 minutes.
- Serve with basmati rice and a dollop of yogurt.
Top Tip
The chicken and pepper can either be sliced to make it easier for your little one to hold, or can be diced if you’d prefer it to be spoon-fed.
