Ingredients

1 tsp sunflower oil
1 small shallot, finely chopped
2 tsp korma or mild curry paste (or to taste)
200ml/7fl oz coconut milk (or 1/2 of a 400ml tin)
50ml/2 fl oz water
55g/2oz ready to eat dried apricots, cut into 2 mm cubes
150g/5 1/2 oz skinless, boneless chicken breast or thigh (1 medium breast or 2 thighs), cut into 2 mm cubes
Cooked white rice or cous cous, to serve

Method:

Heat the oil in a medium sized saucepan and sauté the shallot for 3-4 minutes, until soft. Add the curry paste and cook 1 minute, then stir in the coconut milk, water and apricots. Bring to a boil then reduce the heat and simmer for 5 minutes, until the apricots start to soften. Add the chicken, cover and simmer for 15-20 minutes, stirring occasionally, until the chicken and apricots are both tender. Add an extra tablespoon of water if the sauce becomes too thick.

Whilst a very hot curry may not hit the spot for babies, a mild and creamy one is often popular.

Serve warm with rice or cous cous.

The curry can be frozen in individual portions and defrosted overnight in the fridge. Add 1 tsp water to each portion and heat until piping hot in the microwave or in a saucepan. Cool slightly and check temperature before serving

Information: 
Suitable from 8 months
Suitable for freezing
Preparation – 10 minutes
Cook 30 minutes