Chicken curry

Curries can be a brilliant addition to your weaning menu – especially if you find mild, yet flavourful, recipes that the whole family can enjoy.

  • 10 Portions

  • 40 mins

    prep time
  • 10 mins

    Cook time
  • suitable for freezing
  • V



  • 1 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, crushed
  • 2 skinless chicken breast or thigh, cut into 1cm cubes
  • 1 tsp cumin
  • Pinch curry powder or garam masala
  • 1 tsp paprika
  • 3 medium ripe tomatoes, roughly chopped
  • 300ml unsweetened coconut milk
  • 2 tbsp desiccated coconut
  • 80g frozen or fresh broccoli florets chopped small


  • Heat the oil in a heavy based casserole dish, add the onion and stir-fry on medium-low heat for 3-4mins until soft and golden.
  • Add the chicken, cumin, paprika and curry or garam masala powder and fry until the chicken is browned all over.
  • Add the tomato pieces and garlic and continue to stir-fry for a further 2-3mins.
  • Add the coconut milk, desiccated coconut and broccoli florets and simmer on low heat for a further 8 -10mins, stirring occasionally until the chicken is tender. If at any point the curry looks dry, add a little extra water and continue to simmer.
  • Chop the chicken to the appropriate lump size for your baby and serve with cooked rice or pasta.