Kid's Chicken Curry

Blog: Norfolk Single Dad
Posted by: Eddie2sox Saturday 24th February 2007, 11:53pm
Last edited 24/02/2007 11:53pm by Eddie2sox

Another Annabel Karmel recipe, make note of it just in case I am refused copyright permission (applied for)....

This is the recipe that my 3-year-old absolutely loved, and I have to say I do too, having scoffed some straight after I finished cooking it.

Ingredients

3 tbsp vegetable oil

2 chicken breasts, cut into chunks

1 onion, peeled and chopped

1 clove garlic, crushed

1 medium apple, peeled and thinly sliced

100g baby sweetcorn, cut into quarters

1 tbsp korma curry paste

1/2 tbsp mango chutney

1 tbsp tomato puree

100g frozen peas

150ml coconut milk

1 chicken stock cube, dissolved in 150ml boiling water

salt and ground black pepper

Method

1. Heat 1 tablespoon of the oil in a wok or frying pan and stir-fry the chicken for about 4 minutes. Remove the chicken and set aside.

2. Heat the remaining oil in the wok and saute the onion and garlic for 3 minutes, then add the apple and sweetcorn and stir-fry for 3 minutes.

3. Add the korma curry paste, mango chutney, tomato puree, frozen peas, coconut milk, chicken stock and chicken pieces and simmer for 15 to 20 minutes. Season to taste.

Makes 2 portions.

My notes

I found this incredibly easy to make, and doubled all the ingredients to make lots of curry to put in the freezer. I really enjoyed eating this myself, and after Sam's brilliant reaction to it I will definitely be making this again very soon. Sam was not sure about the baby sweetcorn, so next time I will use more peas and apple and give the sweetcorn a miss until he's a bit older. Delicious! Sorry about the dodgy photo (those aren't chips, they're baby sweetcorn quarters!)....Annabel Karmel's After School Meal Planner published 2006 by Ebury Press Random House.

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