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My First Chicken Curry

Some parents are surprised to hear that their baby can enjoy a tasty curry from so early on in their weaning journey. Once your little one is around 7–8 months old, they will probably like a mild, aromatic chicken curry (and you will too!).

This is an exclusive recipe from Annabel’s latest book Weaning Made Simple.

Dairy Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 portions
Great for:  Baby Recipes 6-9 Months 9-12 Months
Ingredients
1 tbsp olive oil
½ onion, sliced
½ red pepper, deseeded and cut into 1cm dice
200g butternut squash, peeled and cut into 1cm dice
200g chicken thigh fillet, cut into 1.5cm dice
½ tsp mild korma curry powder
½ tsp grated fresh ginger
175ml homemade chicken stock, very low-salt chicken stock or water
3 dried apricots, finely chopped

Rice, to serve (optional)
Method
  1. Heat the oil in a pan. Add the onion, pepper, squash and chicken. Brown over the heat for 2 minutes.
  2. Add the curry powder and ginger and fry for 30 seconds.
  3. Add the stock and apricots. Bring to the boil then cover and simmer for 20 minutes.
  4. Blend to a chunky or smooth consistency. Serve with rice, if liked.

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