This is a favourite Saturday Night staple, I make two versions, one for the children without chilli and one for the adults with, or serve fresh or lightly fried red and green chilli slices on the side so people can heat it up to their own tastes. Page 79 of 500 Baby and Toddler Foods published by Apple Press.
Makes 8 child portions or 2 adult portions
1 tbsp sunflower oil
1 (1-cm/1/2-inch) piece root ginger, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1/2 small onion, peeled and finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
pinch ground cinnamon
1 boneless, skinless chicken breast, chopped
1 carrot, peeled and chopped
1 (225-g/8-oz) tin chopped tomatoes
100 ml (4 fl. oz) low-sodium chicken or vegetable stock
1 tbsp plain full-fat yoghurt
1 tbsp washed and finely chopped
- Heat the oil in a nonstick frying pan. Blend the ginger, garlic and onion in a food processor. Add a tablespoon of water if the paste is very thick. Transfer to the frying pan and cook on medium–low heat for 5 minutes. Stir in the cumin, coriander and cinnamon. Cook for 2–3 minutes.
- Stir-fry the chicken in the curry sauce for 3–4 minutes until coloured. Add the carrot to the curry along with the tomatoes and stock, reduce to a simmer, and cover. Cook for 15–20 minutes, until the carrots are soft and the chicken cooked through. Purée for babies under 9 months. Just before serving, swirl in the yoghurt and sprinkle the coriander on top.
- Discard any uneaten rice. Store the curry in the refrigerator for up to 2 days, or freeze immediately and use within 1 month. To use from frozen, carefully defrost. Heat through.