Mild Coconut Chicken Curry
Tender chicken thigh and vegetables in a gentle coconut sauce, with no chili. Serve with soft rice for a warming family dinner.
Ingredients
Makes 6 baby servings
Foods in this recipe
Method
- 1
Warm the oil and cook the onion for 6 minutes, until soft. Add the garlic, ginger and curry powder and stir 1 minute.
- 2
Add the chicken and carrot, then the coconut milk and water. Simmer, covered, for 15–20 minutes, until the carrot is very soft.
- 3
Add the peas for the last 5 minutes. Check the chicken has reached 165°F (74°C).
- 4
Shred or chop the chicken into small pieces for your baby and cool before serving.
Serve it by age
9–12 months
Serve small, moist chicken pieces and soft vegetables over very soft rice. Lightly squash the peas.
12 months+
Serve with rice or soft flatbread. Add chili to adult portions only.
health_and_safetyAllergens
None of the top 9 allergens in the curry itself (flatbread contains wheat). Contains coconut; check curry powder labels for added salt or allergens.
sync_altSwaps
- swap_horizUse no-salt-added chickpeas instead of chicken (flatten or mash them for babies under 12 months).
- swap_horizUse butternut squash or cauliflower instead of carrot.
kitchenStorage
Fridge 2 days. Freeze up to 2 months.
Safety reminders
- No added salt, sugar or honey before 12 months.
- Always check texture: food should squash between your thumb and finger.
- Stay with your baby and keep them seated upright while eating.
- Choose a mild curry powder with no chili and no added salt.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
