Chicken Curry Strips with Curry Sauce

Chicken curry Weaning Recipe for Babies


Chicken Curry Strips with Curry Sauce

These chicken curry strips are a great baby-led finger food, they can be made with turkey or chicken. The mild fruitiness of the apricots and the creamy coconut are great flavours to introduce early on.


This recipe is from my Weaning Made Simple book.

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For the chicken curry strips
1 tsp mild curry paste, such as Korma
1 tsp mango chutney
1/2 tsp sunfl ower oil
1 chicken breast, sliced into strips
For the curry sauce
1 tbsp sunfl ower oil
1 small onion, chopped
1/2 apple, grated
1/4 tsp ground ginger
1 1/2 tsp mild curry paste, such as Korma
150ml (5fl oz) unsalted chicken stock
150ml (5fl oz) coconut milk
2 dried apricots, chopped
150g (5 1/2oz) butternut squash, diced


  1. Preheat the oven to 200ºC (fan 180ºC), gas 6. Line a baking sheet with foil.
  2. To make the curry sauce, heat the oil in a saucepan. Add the onion, apple, and ginger. Fry for 5 minutes over a medium heat. Add the curry paste and fry for 10 seconds. Add the stock, coconut milk, apricots, and butternut squash.
  3. Bring to the boil, then cover and simmer for 15 minutes. Blend until smooth using a hand blender.
  4. Meanwhile, mix the curry paste, mango chutney, and oil together. Add the chicken and coat. Arrange on the baking sheet.
  5. Bake the chicken in the preheated oven for 10–12 minutes, until browned and cooked through. Once cooled, serve with the curry sauce.

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