Our delicious Mild Chicken Korma is made with pieces of tender chicken and sweet potato in a mildly-spiced coconut sauce, alongside soft long grain rice. We've added mild spices - like ginger, ground coriander, cumin, turmeric and paprika to gently introduce little foodies to some interesting new flavours.
8 toddler / 4 adults
For the Chicken Korma
1 tsp rapeseed oil
2 tsp korma paste (see below)
1 small clove garlic, crushed
1 tsp grated fresh ginger
2 tsp tomato puree
50 g sweet potato, peeled and roughly chopped
75 g yellow pepper, diced into 1 cm cubes
50 g cauliflower floret, roughly chopped
65 g small mango, chopped into 1 cm cubes
120 g coconut milk
200 ml water
½ tsp yeast extract
50 g sweet potato, peeled and diced into 1 cm cubes
2 chicken breasts, diced
2 tbsp cornflour
A squeeze of lemon juice
For the long grain rice
360 g long grain rice
700 ml water
1 tsp rapeseed oil
1 small onion, roughly chopped
6 g desiccated coconut
¾ tsp turmeric
½ tsp ground coriander
¼ tsp garam masala
¼ tsp ground cumin
1/8 tsp ground cinnamon
1/8 tsp ground black pepper
1/8 tsp ground bay leaf
1/8 tsp ground nutmeg
1/8 tsp ground clove
To make the korma paste, blitz all the ingredients together in a small blender to form a smooth paste, adding a splash of water if needed in order to help it blend. Alternatively, use a low salt shop bought korma paste and a small onion.
Heat the oil in a pan then add the korma paste and cook over a medium heat for about 5 minutes, stirring to ensure the spice paste does not burn.
Add the ginger, garlic and tomato puree and fry for a few minutes.
Add the mango, roughly chopped sweet potato, yellow pepper, cauliflower, chopped tomatoes, coconut milk, water and yeast extract, and simmer for 15-20 minutes or until the vegetables have softened.
Blend with a hand blender to form a smooth sauce.
Tip the sauce back into the pan, add the raw chicken and the small diced pieces of sweet potato and simmer in the sauce until cooked through- about 5-10 minutes.
Mix the cornflour with a 4 tbsp of water and add to the sauce, stirring well.
Bring the sauce up to a simmer while stirring until the sauce has thickened. Add the squeeze of lemon juice and set aside.
Meanwhile, bring 700 ml water to the boil. Add the rice and cook at a simmer until the rice is cooked (about 15 minutes). Drain.
The remaining korma sauce can be cooled and kept refrigerated for up to 3 days or frozen and kept for up to 1 month. If the remaining rice is to be kept for the next day it must be rinsed under cold water to cool it immediately after cooking, then stored in the fridge and used within 24 hours.
One of the nation's favourite curries, tailored to meet your toddler's nutritional needs. Our delicious Chicken Korma is made with pieces of tender chicken and sweet potato in a mildly-spiced coconut sauce, alongside soft long grain rice. We've added mild spices - like ginger, ground coriander, cumin, turmeric and paprika to gently introduce little foodies to some interesting new flavours. Plus, this tasty dish provides 1 of your little one's recommended 5 a day.