Chicken curry

Prep: 20 mins
Cook: 30 mins
Chicken curry

2 chicken breasts, finely diced

1 tbsp vegetable oil
1 onion peeled and chopped
1 clove garlic, crushed
1 small carrot cut into matchsticks

½ green pepper, deseeded and chopped

½ red pepper, deseeded and chopped

50g frozen peas

Freshly ground black pepper

Sauce
1 tbsp Korma curry paste
1 tbsp tomato puree
150ml coconut milk
1 baby chicken stock cube dissolved in 150 ml boiling water

Heat the oil in a wok and add the chicken and stir fry for 5 minutes.

Once fully cooked add the onion and carrot and sauté for 3 minutes

Add the garlic and sauté for another minute

Add the peppers and stir fry for another 3 minutes

Meanwhile make up the sauce by combining the curry paste, mango chutney, tomato puree, coconut milk and chicken stock.

Add the sauce to the wok along with the peas and simmer for about 15minutes.

Season to taste by adding the pepper.

Suitable at 12+ months

Serves
5 portions

Preparation Time
20 minutes

Cooking Time
30 minutes

Main ingredients
Chicken, Vegetables

Recipe Type
Babyfood

Level of Difficulty
Easy

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