Chicken Curry & Rice
By Beverley Glock
Published on 25 April 2022
This is a basic chicken curry recipe using classic Indian spices. Purée the rice for babies under 9 months to avoid choking hazard.Time and servings
50 minsTotal time
15 minsPrep time
35 minsCooking time
Ingredients
- 1 tbsp of sunflower oil
- 1 cm of root ginger, peeled and finely chopped
- 1 clove of garlic, peeled and finely chopped
- 0.5 tsp of ground cumin
- 0.5 tsp of ground coriander
- 0.5 tsp of ground cinnamon
- 1 chicken breast, boneless, skinned, chopped
- 1 carrot, peeled and chopped
- 225 g of canned chopped tomatoes
- 100 ml of low salt chicken stock
- 1 tbsp of plain full-fat yoghurt
- 0.5 small of onion
- 1 tbsp of fresh coriander, washed and finely chopped
Method
Step 1
Heat the oil in a nonstick frying pan. Blend the ginger, garlic and onion in a food processor. Add a tablespoon of water if the paste is very thick. Transfer to the frying pan and cook on medium–low heat for 5 minutes. Stir in the cumin, coriander and cinnamon. Cook for 2–3 minutes.Step 2
Stir-fry the chicken in the curry sauce for 3–4 minutes until coloured. Add the carrot to the curry along with the tomatoes and stock, reduce to a simmer, and cover. Cook for 15–20 minutes, until the carrots are soft and the chicken cooked through. Purée for babies under 9 months. Just before serving, swirl in the yoghurt and sprinkle the coriander on top.