Some parents are surprised to hear that their baby can enjoy a tasty curry from so early on in their weaning journey. Once your little one is around 7–8 months old, they will probably like a mild, aromatic chicken curry (and you will too!).
MAKES: 4 PORTIONS
1 tbsp olive oil
½ onion, sliced
½ red pepper, de-seeded and cut into 1cm dice
200g butternut squash, peeled and cut into 1cm dice
200g chicken thigh fillet, cut into 1.5cm dice
½ tsp mild korma curry powder
½ tsp grated fresh ginger
175ml homemade chicken stock, unsalted chicken stock or water
3 dried apricots, finely chopped
Rice, to serve (optional)
- 1.Heat the oil in a pan. Add the onion, pepper, squash and chicken. Brown over the heat for 2 minutes.
- 2.Add the curry powder and ginger and fry for 30 seconds.
- 3.Add the stock and apricots. Bring to the boil then cover and simmer for 20 minutes.
- 4.Blend to a chunky or smooth consistency. Serve with rice, if liked.
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