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Apricot Chicken Curry

One of Hermione's favourite dinners is this Apricot Chicken Curry. It's such a great baby weaning recipe, and is a lovely way to introduce your child to complex flavours and textures. This meal can be pureed for young babies, or kept whole if they're older and eating confidently.

Servings 2 servings
Calories 669kcal
Author Sophia

Ingredients20 g ginger in small chunks200 g butternut squash peeled, in small chunks½ red onion peeled½ red pepper in small chunks100 g carrot peeled, in small chunks5 dried apricots30 g olive oil or ghee200 g chicken thigh fillets in small chunks1 tsp korma paste175 g coconut milk
InstructionsPlace the ginger in the mixing bowl. Chop 2 Sec / Speed 7. Add the squash, onion, red pepper, carrot and apricot and chop 3 Sec / Speed 5. Add the olive oil and fry 3 Min / 100C / Speed 1. Add the chicken thigh fillets, korma paste and coconut milk and combine 5 Sec / Speed 5, then cook 15 Min / 100C / Speed 1. Once cooked, either serve as it is or blend 30 Sec / Speed 10. If your baby is younger than 9 months you can serve it either blended or chopped finely 20 Sec / Speed 6. You can add in 1 tbsp of rice to each 2-3 tbsp of chicken curry and mix it together for a little extra texture. Alternatively, for older babies, serve with rice on the side. 
NutritionCalories: 669kcal | Carbohydrates: 38g | Protein: 21g | Fat: 51g | Saturated Fat: 23g | Cholesterol: 98mg | Sodium: 133mg | Potass...