Baby Led Weaning Curry Recipe
I have been working on my chicken curry recipe for many, many years. I’ve tried all sorts of different ingredients, but I finally have it perfect. Forget about a curry from a takeaway, this is just as good, cheaper and probably healthier too!
This is not a traditional BLW recipe, but yes of course you can share it with baba. You may want to tone down the spiciness of it by using less chillis or chilli flakes.
You can use this recipe in the crock pot and leave it to simmer all day. This works really well if you are using chicken thighs or beef as it makes the meat so tender and moist. Alternatively it can whipped up on the hob in less than 20 minutes.
It’s important that your spice rack is full of the necessary ingredients needed to make a curry. It may seem expensive at first to have to buy so many jars, but they last for months and really bring an added flavour to a curry that a jar simply cannot replicate.
I also make sure I buy frozen garlic and ginger so it’s readily available in my freezer and not at risk of going bad. It tastes just as good as fresh, yet doesn’t come with half as much hassle.
I started offering Dex curry when he was six months old, although I made sureness his portion didn’t have anywhere near as many chilli flakes in as ours did. Invariably I’d make the curry without the chilli flakes, plate up his portion, then add he chilli flakes to whatever was left for us.
As he got older, I got braver and started adding the chilli flakes earlier. He has always enjoyed flavourful food and never found it too spicy whilst eating it, although one day when he was sixteen months old I had to pick him up early from the childminder’s after he had five runny nappies the day after a curry with Mummy and Daddy. Oops!
As he’s got older, he’s gone from eating the curry with his hands to using a spoon or a fork. At around ten months old I introduced cutlery and let him find his own way with it. At seventeen months old, he started using the cutlery more regularly.
His favourite part of eating a curry with us is definitely the naan bread and popadums which he devours with glee! The popadums bring an exciting crunch to the meal and he has always been a bread fiend just like his Daddy!
Let me know if you try this curry recipe and what you think!
- 600g chicken or beef
- 1 tbsp olive oil
- cube of frozen ginger
- 2 cloves of garlic
- 5 cardamom pods
- 2 tbsp cumin
- 2 tbsp ground coriander
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp garlic granules
- 1 tsp ground black pepper
- 1 tsp chilli flakes (or one fresh chilli)
- 500g chopped tomatoes or passata
- chopped coriander to serve
- naan bread to serve
- rice to serve
- popadums to serve
- Heat oil in a wok and then add meat of your choice.
- While the meat is browning, split open the cardamom pods and add the seeds from within, the cube of ginger and the garlic.
- Pour in the passata or chopped tomatoes and then add your spices: cumin, coriander, garlic, cinnamon, ginger, chilli flakes and black pepper.
- Simmer for twenty minutes, stirring occasionally.
- Once cooked, serve alongside rice, naan breads and popadums with a sprinkling of fresh coriander
- If making in the slow cooker, throw all the ingredients into the crock pot and cook on high for four hours. .