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Fruity Chicken Curry

Kids love a mild curry and this Coconut Milk Fruity 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.

Click here to explore some more fantastic curry recipes to try with your family!

Prep Time: 15 minutes
Cook Time: 25 minutes
Serves: 4 portions
Great for:  Toddler Recipes 12-18 Months Family Recipes Kids 2-4 Years Kids 4+ Years Family
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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