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
- Heat the oil in a saucepan. Add the onion, pepper, squash and chicken. Brown over the heat for 2 minutes.
- Add the curry powder and ginger and fry for 30 seconds.
- Add the stock and apricots. Bring up to the boil. Cover and simmer for 20 minutes.
- Blend to a chunky or smooth consistency
Follow along at home with the recipe video:
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