Family Friendly Recipes – Chicken Curry
Now I’m not sure whether my chicken curry is strictly a baby led weaning recipe, but Isla has always eaten it when we’ve been weaning her, and she absolutely loves it! It freezes really well too, which is always a bonus!
The recipe uses fish sauce, which is fairly high is salt, but my view is that the recipe makes about 4-5 adult sized portions, and only uses 2 tablespoons of it, so in the grand scheme of things, there is very little salt in it. If you were unhappy about using the fish sauce, then I’ve heard people have used Worcestershire Sauce as a substitute, which is much lower in salt, but I’ve not tried it, so cannot guarantee the flavour I’m afraid. Alternatively, just miss it out, I often did when making a vegetarian version for a friend, and she still loved it!
2 tablespoons oil
3 tablespoons curry past (we use Balti past, but you can use whichever flavour you prefer)
Pinch ground cumin and coriander
12 fl oz coconut milk
1.5lb (about 680g) chicken (we use either breasts or thighs)
2 tablespoons sugar
2 tablespoons fish sauce
2 tablespoons peanut butter (we used smooth for a long time, but now we use chunky)
Pinch of salt (optional)
- Heat oil and fry curry past and spices for 1-2 minutes
- Add 4 fl oz of coconut milk, then reduce the heat
- Add chicken and stir well until well coated.
- Add the rest of the coconut milk, sugar and fish sauce
- Bring the sauce to the boil and simmer for a few minutes
- Add peanut butter and salt, and simmer for 20 minutes
And it’s as easy as that! Isla will wolf this down, and I’m always amazed at how much of it she eats. It’s definitely one of her favourites…and mine too!
I’m afraid there’s no pretty picture of it served up on the plate…the amount of times I have made this, got half way through eating and realised that I never took a picture for this post! Oops! I’ll never make a food blogger will I!? We serve it with rice, and sometimes naan bread too.