This recipe is very quick when you have leftover cooked chicken on hand.
4 - 6
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh root ginger
Pinch of chilli powder
2 teaspoons garam masala
400ml can coconut milk
175ml chicken stock
500g cooked free-range chicken, shredded
100g frozen peas
4 tablespoons coriander, finely chopped
Rice, to serve
In a large pan, heat the oil and add the onion, garlic and ginger. Cook for 5 minutes over a medium heat. Add the chilli powder and garam masala and cook for a further 2 minutes.
Add the coconut milk and chicken stock. Bring to a simmer and cook for 5 minutes over a very low heat. Stir in the chicken and peas and simmer for a further 5 minutes. Stir in the fresh coriander and serve with rice.
Adapt this recipe for weaning
Weaning is all about baby exploring new flavours and textures, and this mild curry is perfect for introducing them to spices. If it is your babies first time trying spices, use about half the amount of fresh ginger and garam masala and skip the chilli powder.
Our Mild Chicken Tikka is the perfect way to introduce little foodies to the exciting world of spices. We've made this yummy curry with bite-size pieces of tender chicken in a mildly-spiced tomato and coconut sauce, and served it with a side of soft long grain rice. Little ones will love having a go at mixing the rice into their curry, so it's just the way they like it. Serve with chopped mango and cucumber on the side for a delicious and nutritious toddler tea.