Description
A fragrant, delicious and healthy baby curry recipe that's perfect for the whole family. Batch make this superb recipe so you always have a healthy meal on hand for your weaning baby!
Ingredients
Scale
- 600g chicken
- 1 tbsp olive oil
- frozen or fresh ginger (around 1cm worth of fresh or a teaspoon of frozen)
- 1 onion (sliced)
- 1 pepper (chopped)
- 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 (optional)
- 500g passata
- 200ml yoghurt
- chopped fresh coriander
Instructions
- Heat oil in a wok over medium heat and add the sliced onions. Fry them until they start to brown.
- Meanwhile, mix all of your spices together in a small bowl – ginger, coriander, cumin, the contents of cardamom pods, cinnamon, garlic, ground black pepper and chilli flakes if using (not advisable for baby – these can be added separately at the end).
- Cut your chicken up into small chunks. Pour half of the contents of your spice mix over the chicken and coat well.
- Pour the other half of the spice mix and use a wooden spatula to mix the spices with the onions, being carefui not to let them catch and burn at the bottom of the pan.
- Add the chicken and peppers to the pan and let it brown for a couple of minutes.
- Pour in the passata or chopped tomatoes and crank the heat up until it’s bubbling away. Pop a lid on the wok and leave to simmer for twenty minutes, stirring occasionally.
- Before serving, stir in the yoghurt and a handful of chopped fresh coriander.
- Serve alongside rice, naan breads and popadums.
- Be sure to allow the curry to cool completely before offering it to baby.
- Prep Time: 10 minutes