Chicken Curry with Yoghurt and Mint
Here’s another gentle curry that‘s so easy to prepare. There are no hot spices so it’s perfect for baby and toddler. If you want to spice it up if serving just for adults, add a chilli to the spice paste at the beginning. Serve with poppadoms and a side dish of Red Lentil Dal (see my recipe).
Serves 5-6.
Ingredients 16
10 g mint leaves, plus extra, coarsely chopped, to serve
1 red onion, coarsely chopped
2 garlic cloves, just a tiny amount for babies
1 tsp fresh ginger, coarsely chopped
2 tbsp ghee
1 tsp ground turmeric
1 tsp garam masala, just a tiny amount for babies
125 g plain yoghurt
2 zucchini, small, coarsely chopped
2 tomatoes, coarsely chopped
1 kg skinless boneless chicken thighs, cut into bite-sized pieces
155 g frozen peas, defrosted
salt, to taste, omit for babies
coriander leaves, (cilantro), coarsely chopped, to serve
steamed rice, to serve
lime cheeks, to serve
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
To make the spice paste, blend the , , and to a smooth paste in a blender or food processor. Add a little oil if it’s too dry.
Heat a large heavy-based saucepan over medium heat and add the . When the ghee is hot, add the spice paste. Cook for 5 minutes, stirring gently, until soft and fragrant. Add the and and cook for another 2 minutes.
Add the , , and and cook for a further 3 minutes until the liquid starts to reduce. Add the and stir it through to coat it in the mixture.
Cover and cook on low heat for 20 minutes, until the is cooked through. Add the for the final 5 minutes — you may want to leave the lid off at this stage to reduce the liquid, but leave enough so the curry has its own delicious sauce. (Set aside baby's portion now.)
Season the dish with salt to taste. Top with the chopped and and serve with the steamed rice and lime cheeks.
Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.
Pam Brook's tips
For younger babies purée with rice until smooth. Serve with a swirl of yoghurt, if desired. Allow to cool before serving.
For older babies this makes great finger food. Make sure the ingredients are finely chopped to avoid choking hazards. Crumble poppadoms (if using), as these can be sharp. Allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving.
