my first chicken curry
This recipe is a great way to introduce your little one to new flavours like turmeric.
Don't worry, there's only a hint of spice in this ch-ch-chicken curry!
This recipe is from our First Foods Cookbook
Serves
2Prep
10Cook
20
Ingredients
- 2 teaspoons olive oil
- 1 skinless chicken breast (about 100g)
- 30g / 1oz white basmati rice, rinsed
- 30g / 1oz frozen peas
- 30g / 1oz cauliflower florets, finely grated
- 1/4 teaspoon mild curry powder
- 1/4 teaspoon ground tumeric
- 200ml/7oz unsweetened coconut drinking milk or whole milk or milk of choice
Method
- Heat the oil in a small saucepan over a medium heat. Add the chicken and cook, turning once, for 4 minutes or until starting to turn golden. Remove from the pan and set aside
- Add the rice to the pan with the peas, cauliflower and spices and mix until combined. Place the chicken breast on top of the rice mixture. Pour over 175ml of the coconut milk or milk and bring to the boil. Reduce the heat to low, cover with a lid and simmer for 12-15 minutes until the rice and chicken are cooked
- Remove the chicken, roughly chop, then place in a mini food processor with the remaining coconut milk or milk and process until very finely chopped
- Using a hand blender, mash the cooked rice and pea mixture in the pan to a course puree, adding more milk if needed and making sure the peas are broken down. Stir in the chopped chicken into the rice mixture and serve
tasty tips!
Swap the peas and cauliflower for frozen chopped spinach and grated broccoli florets or white cabbage, or your baby's favourite veg
tasty tips!
Coconut drinking milk has a runnier consistency than canned coconut milk-make sure you buy one without added sugar
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