A gorgeously mild curry that the whole family can enjoy together. It takes no time at all to cook and prepare, meaning that it’s perfect for a midweek treat. What’s more, leftovers can be saved in the freezer for up to 3 months.
- 1 small onion, roughly chopped
- 2 garlic cloves, peeled
- 1 tbsp (15g) tomato puree or paste
- 1 x 400g tin chopped tomatoes
- 2 tbsp Baby Spice Kitchen Indian blend
- 500g (1.1lbs) boneless, skinless chicken thighs, diced Salt (optional) and black pepper, to taste
- 1 tbsp avocado or olive oil, for pan frying
- 1⁄4 pack (50g) solid creamed coconut, roughly chopped 200ml low salt chicken stock
- Add the chopped onion, garlic clove, tomato puree, tinned chopped tomatoes and Baby Spice Kitchen Indian blend to a food processor or blender and blitz into a smooth paste. Set aside.
- In a medium sized bowl add the diced chicken thighs and season with a little salt (if using) and pepper. Heat a large wide based frying pan over medium-high heat and add the oil. Once hot add the diced chicken thighs in an even layer and sear for 2-3 minutes on both sides. Remove from pan and set aside.
- Add the previously blended paste to the pan and cook for 5 minutes, stirring often and loosening up any brown bits stuck to the bottom of the pan. Add the chicken back to the pan, along with the chopped creamed coconut and the chicken stock. Mix thoroughly and bring to a boil.
- Once all of the coconut has melted, turn the heat down to low, cover with a lid and allow to simmer for 20 minutes, stirring occasionally. If the sauce is too thick you can add a little water to loosen it up. Once cooked, taste for seasoning and remove your baby’s portion before adding any salt. Turn off the heat and allow to stand for 5 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, divide cooled curry into portions and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat in a saucepan with a splash of water.