My First Curry

Baby friendly chicken curry, the whole family will love, and the best bit – it takes just 20 minutes to whip up!

Ingredients:

1 mug of Basmati rice
1 tbsp coconut or sunflower oil
6 skinless, boneless chicken thighs cut into strips
1 1/2 tbsp tomato puree
2 garlic cloves, crushed
1 tsp turmeric
2 tsp mild curry powder
1 tsp cumin
1 1/2 tsp garam masala
1 tsp paprika
400ml coconut milk
2 big handfuls of frozen peas
Freshly ground black pepper

Dairy Free, Egg Free, Gluten Free

Method:

Pour the mug of rice into a saucepan. Fill the same mug up twice with boiling water from the kettle and add to the rice. Bring it to the boil, lid on, reduce the heat & simmer for 12 minutes. Don’t take the lid off until the time is up.

Meanwhile, in a separate saucepan, melt the coconut oil over a medium heat, add the chicken strips and cook for 4 minutes, stirring every so often.

Add the tomato puree, garlic, all of the spices and a good grinding of black pepper and cook for 30-60 seconds stirring constantly so they don’t burn.

Add the coconut milk and frozen peas, half fill the empty coconut can with cold water, swilling the liquid around to gather as much of the coconut milk into the water as possible, then add this to the curry. Stir and let it all bubble away for around 8 minutes until the rice is done. Serve and Enjoy.

Suitable from 6 months. Curry can be frozen up to 3 months.

Recipe from What Mummy Makes by Rebecca Wilson | DK | RRP £14.99