Mild Chicken Curry

Ingredients

• 250g boneless chicken thighs, diced
• 1 medium sweet potato, cubed
• 1 cup coconut milk
• 1/2 onion, finely diced
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp turmeric

Method

1. 01

   Dice 250g boneless chicken thighs into small 1cm pieces and cube 1 medium sweet potato.

2. 02

   Heat 1 tbsp olive oil in a pot over medium heat. Add 1/2 finely diced onion and cook for 3 minutes until soft.

3. 03

   Add 1/4 tsp ground cumin, 1/4 tsp ground coriander, and 1/4 tsp turmeric. Stir for 30 seconds then add the chicken pieces. Cook for 4–5 minutes.

4. 04

   Add the sweet potato cubes and pour in 1 cup coconut milk. Stir to combine, bring to a boil, then reduce to a simmer.

5. 05

   Cook uncovered for 20 minutes until the sweet potato is completely tender and the sauce has thickened. Mash some sweet potato into the sauce. Serve over soft rice.

How to offer

Serve in small portions over soft mashed rice or on its own. Cut chicken into very small pieces. The mild spices make this a perfect introduction to curry flavors. Family can top their portions with extra spice or chili.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze for up to 3 months.

Nutrition note

Vitamins B6 and B12, iron, zinc, choline, selenium, and vitamin B3 are just a few of the elements found in chicken that babies require to survive. When taken as a whole, these nutrients support antioxidant functions, provide energy for cells, produce healthy blood, support a keen sense of taste and smell, and improve brain health.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer