Chicken Curry

Succulent chicken pieces coated in a rich and mildly spiced tomato curry sauce. So quick and easy to prep, a great way to introduce spices to baby from 6 months.


  • 400-500g of diced chicken (thigh or breast)
  • 400g tin or packet of tomatoes (chopped or passata)
  • 1 large white onion, grated to form a paste
  • 1 tbsp of sunflower oil
  • 3 garlic cloves, crushed
  • 2 tsp mild garam masala
  • 1 tsp turmeric
  • Half a tsp ground coriander
  • 1 tsp smoked paprika
  • Good grinding of black pepper


In a large saucepan brown the chicken pieces briefly in half the oil, on a high heat, so they take on colour but don’t cook through. Set aside.

Add the remaining oil and cook the onion on a medium high heat for 4/5 minutes. Add a splash of water to stop them catching.

Take the pan off the heat while you add the garlic and spices, then return to the heat and cook for a further minute. Stir continuously to avoid the spices burning.

Add the tomatoes, stir and bring to the boil. Add the chicken to the sauce, lid on let it reduce down.

After 10 minutes, fill the empty tomato juice in the tin. Add to the curry, stir and reduce the heat to simmer and put the lid back on. Cook for a further 10-15 minutes while you cook some flatbreads or rice to go on the side. Serve with fresh coriander (optional).

Suitable from 6 months. Freezable for up to 3 months

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