I love chicken curry but as I don’t like spicy food my curry of choice is always a korma. The Boy used to have a fruity chicken curry at his daycare (yes he actually ate it there!) but when I made it at home he wouldn’t eat it (no surprise there!) so I gave up making it for him. Recently though I fancied a korma and decided to try making one at home. I then realised once I made it that it was perfect for kids and, omitting salt, gave some to Little Lady who loved it. I made up the recipe from ingredients I had in the house and as it has coconut milk in it the taste is very mild and creamy. It also took no time at all to make so here is my quick chicken coconut curry.

2 chicken breasts or 4 chicken thighs

1 medium onion

6 button mushrooms or a few bigger mushrooms

1.5 – 2 tbsp curry powder (mine was madras but you can use any mild curry powder)

150ml baby chicken stock or low salt stock

200ml coconut milk (I make this with reduced fat coconut milk if I make it for adults)

3 tbsp ground almonds or flour

Chop the onion finely and fry in some sunflower oil with a clove of chopped garlic until it becomes translucent. Add the curry powder (you can add more or less if you want) and stir it with the onions and garlic for a couple of minutes. Then chop the chicken into small pieces (size will be dependent on your child’s ability to eat lumps etc) and fry in the onion mixture until browned. Add the chopped mushrooms, stock and coconut milk and simmer for about 10 minutes then add in the almonds or flour, stir and simmer for a further 10 minutes until the sauce thickens a bit. Serve with rice or another carb. This can also be pureed for babies who can’t yet eat lumpy food. It freezes nicely in individual portions. This recipe makes about 10 small portions but you can easily halve or double the quantities of ingredients to make more or less. I have also made this with beef too but I personally prefer it with chicken.