Curries can be a brilliant addition to your weaning menu – especially if you find mild, yet flavourful, recipes that the whole family can enjoy.
Makes 4 portions | Suitable from 10 months | Prep: 15 minutes | Cooking: 25 minutes | Suitable for freezing
Ingredients
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
Method
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.
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