Fruity Chicken Curry with Pasta

Average: 3 (4 votes)
0 Review
Write review

Korma paste has a slightly sweet flavour which is ideal for younger palates. Dried apricots are rich in betacarotene and also contain iron. I prefer to use organic dried apricots which are brown in colour; commercial ones are often treated with sulphur dioxide (E220) to preserve their bright orange colour, which can trigger an asthma attack in susceptible babies.

 

Fruity Chicken Curry & Pasta

 

Top 100 Pasta Dishes

Get 40% off and free delivery when you pre order this book.

Enter code PASTA when you buy online at

www.rbooks.co.uk/akpasta

  

Ingredients

60g ‘Make It Easy’ baby pasta shells
2  tsp sunflower oil
50g onion, finely diced
Quarter tsp fresh ginger, grated  (optional)
One and a half  tsp mild Korma curry paste
100 ml chicken stock
100 ml coconut milk
15g dried apricots, roughly chopped
50g butternut squash, finely diced
75g chicken breast, chopped into small pieces

 

Method

Cook the pasta according to the instructions on the packet.

Heat the oil in a saucepan. Add the onion and ginger (if using) and sauté for 5 minutes. Add the curry paste, then the stock and coconut milk.

Add the apricots and squash. Bring up to the boil, then add the chicken and simmer, covered for  about 12 minutes until the squash is tender and the chicken is cooked through. 

Either whiz until smooth using  a hand blender or you can leave it chunky. 

Mix with the drained pasta.

 

Information

Suitable from 9 months
MAKES 4 PORTIONS
Preparation time: 8 minutes / Cooking time: 20 minutes
Suitable for freezing