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Annabel Karmel
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Coconut Milk Chicken Curry

Kids love a mild curry and this Coconut Milk Chicken Curry is one of my all-time favourites. It’s all made in one pan and very quick and easy. Great served with fluffy rice and crisp poppadoms.

Dairy Free
Egg Free
Nut Free
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Prep Time: 15 minutes
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Cook Time: 25 minutes
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Serves: 4 portions
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Great for:  Toddler Recipes 12-18 Months Family Recipes Kids - 2-4 Years Kids 4+ Years Grown Up Entertaining
3 tbsp sunflower oil
2 chicken breasts, cut into chunks
1 onion, chopped
1 garlic clove, crushed
1 medium apple peeled and thinly sliced
100g baby corn cut into quarters
1 1/2 tbsp korma curry paste (Patak)
1/2 tbsp mango chutney
1 tbsp tomato puree
150ml low fat coconut milk
1 chicken stock cube dissolved in 150ml boiling water
100g frozen peas
A little salt and black pepper
  1. Heat 1 tbsp of the oil in a frying pan and stir fry the chicken for about 4 minutes. Remove the chicken and set aside.
  2. Heat the remaining oil and saute the onion and garlic for 3 minutes, then add the apple and baby corn and fry for 3 minutes.
  3. Add the korma curry paste, mango chutney, tomato puree, coconut milk, chicken stock and chicken pieces and summer for about 12 minutes.
  4. Add the frozen peas and cook for 3 to 4 minutes. Season to taste.

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