Chicken, Tomato & Coconut curry
This dish will no doubt spice up your baby’s life as well as stave off fussy eating in the longrun! It’s been shown time and time again that introducing new foods between 6 and 12 months will help to set your little one up with a healthy and adventurous appetite for life.
- Suitable For Freezing
- 15 Mins.
- 20 Mins.
- 4 Portions
Ingredients
1 tbsp olive oil
1 onion, chopped
75g red pepper, diced
100g carrot, peeled and diced
1 tsp grated ginger
1-2 tbsp korma curry paste
250g skinned chicken thigh, sliced into chunks
1 tbsp plain flour
250g cherry tomatoes (whole)
400g coconut milk
1 tsp mango chutney
1 onion, chopped
75g red pepper, diced
100g carrot, peeled and diced
1 tsp grated ginger
1-2 tbsp korma curry paste
250g skinned chicken thigh, sliced into chunks
1 tbsp plain flour
250g cherry tomatoes (whole)
400g coconut milk
1 tsp mango chutney
Method
- Heat the oil in a saucepan. Add the onion, pepper and carrot and fry for 3-5 mins. Add the ginger, curry paste and chicken and fry for 2 minutes. Sprinkle over the flour.
- Add the tomatoes and coconut milk.
- Bring up to the boil and simmer, uncovered for 15 minutes until the chicken is cooked through and the sauce has reduced. Add the mango chutney.
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