This fun Fruity Chicken Korma dish by Annabel Karmel is not only colourful but brimming with flavour. While not too spicy it offers a fun and enticing option of including meat and vegetables in your child’s diet.
• 1.5tbsp sunflower oil
• 1 medium onion, finely chopped
• Half red pepper, diced
• 1 small to medium apple, peeled and finely sliced
• 2 chicken breasts, sliced into 2 cm cubes
• 1.5tbsp korma curry paste
• 1tsp garam masala
• 300ml coconut milk
• 100ml chicken stock
• 1.5tbsp mango chutney
• 1tbsp soy sauce
• 6 baby corn sliced on the diagonal
• 50g frozen peas
• 2tsp lime juice or lemon juice
• 1tsp cornflour
- Heat the oil in a deep frying pan or wok. Add the onion and red pepper and stir-fry for three minutes. Add the apple slices and sauté for two minutes. Add the chicken and stir-fry until sealed. Add the curry paste and garam masala, then the coconut milk, stock, mango chutney, soy sauce and baby corn.
- Bring up to the boil and simmer for three minutes. Add the peas and lime juice and cook for two to three minutes. Mix the cornflour with 2tbsp of cold water. Add to the curry and stir until slightly thickened.
- Serve with rice. Makes four portions and is suitable for freezing.
For more lunchbox recipes from Annabel Karmel, the UK’s number one parenting author, see Annabel’s app,Annabel’s Essential Guide To Feeding Your Baby & Toddler – Annabel Karmel, available on iTunes
Recipe is available from Complete Baby and Toddler Meal Planner (Ebury Press)