There is no reason why little ones can’t enjoy curry nights too! It’s so important to introduce flavours like this to your baby early on. My Chicken and Peanut Butter Curry is the perfect recipe for introducing new and exciting flavours.
Ingredients
2 tbsp olive oil
500g boneless chicken thigh, diced
2 onions, chopped
1 tsp grated ginger
2 cloves garlic, crushed
2 tsp curry powder
1 tbsp garam marsala
1 tbsp tomato puree
400g coconut milk
100g smooth peanut butter
1 tbsp mango chutney
500g boneless chicken thigh, diced
2 onions, chopped
1 tsp grated ginger
2 cloves garlic, crushed
2 tsp curry powder
1 tbsp garam marsala
1 tbsp tomato puree
400g coconut milk
100g smooth peanut butter
1 tbsp mango chutney
Method
- Heat the oil in a sauté pan. Add the chicken and brown over a high heat. Transfer to a plate.
- Add the onion, ginger, garlic and spices and fry for a few minutes.
- Add the puree, coconut milk and peanut butter.
- Stir and bring up to the boil. Return the chicken, cover and simmer for 25 minutes until tender.
- Season well.
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