Chicken curry
Prep:
20 mins
Cook:
30 mins
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
