My First Chicken Curry with Annabel Karmel

by Annabel Karmel |

Mother&Baby's resident weaning advisor Annabel Karmel shows how to make her delicious chicken curry that little ones will love.

Prep: 10 minutes

Cook: 25 minutes

Makes: 4 portions

Suitable for freezing


1 tbsp olive oil

½ onion, sliced

½ red pepper, deseeded and diced

200g butternut squash

200g chicken thigh, diced

½ tsp fresh ginger, grated

½ tsp mild korma curry powder

3 dried apricots, chopped

175ml unsalted chicken stock


  1. Heat the oil in a saucepan. 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 up to the boil. Cover and simmer for 20 minutes.

  4. Blend to a chunky or smooth consistency

Follow along at home with the recipe video:

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