Chicken & Apricot Curry
This is for babies aged 9 to 12 months, it makes 3 portions, it takes 20 to 30 minutes to cook and it is suitable for freezing.
A mild fruity chicken curry. Choose organic dried apricots which have a much better flavour and they do not contain sulphur dioxide which can trigger an asthma attack in susceptible babies. Its good to introduce lots of different flavours to your baby and combining chicken with sweet tasting vegetables and fruit is very appealing.
Ingredients:1 tbsp sunflower oil
50g onion, finely diced
Quarter tsp fresh ginger (optional)
One and a half tsp mild Korma curry paste
100 ml chicken stock
100 ml coconut milk
20g dried apricots, roughly chopped
150g butternut squash, finely diced
75g chicken breast, chopped into small pieces
Heat the oil in a saucepan. Add the onion and ginger (if using) and sauté for 5 minutes. Then add the curry paste, then the stock and coconut milk. Add the apricots and squash.
Bring up to the boil, then add the chicken and simmer, covered for about 12 minutes until the squash is tender and the chicken is cooked through. Whiz until smooth using a hand blender.
Set aside a serving. Serve lukewarm. Depending on next use either refrigerator or freeze additional portions.
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