MY FIRST CURRY
M
ild coconut, pea and chicken curry. Ready in just 15 minutes, this flavourful meal is a great way to introduce Indian flavours to baby.
Serves 2 Adults and 2 Littles Cook 15 minutes INGREDIENTS • 1 mug of basmati rice • 1 tbsp coconut or sunflower oil • 6 skinless, boneless chicken thighs, or 3 large chicken breasts, cut into 2cm (3/4in) wide strips • 1 ½ tbsp tomato purée (paste) • 2 garlic cloves, crushed • 1 tsp ground turmeric • 2 tsp mild curry powder • 1 tsp ground cumin • 1 ½ tsp garam masala • 1 tsp paprika • 1 tsp mango powder (optional) • 400ml can coconut milk • 2 big handfuls of frozen peas • Freshly ground black pepper
DIRECTIONS Pour the mug of rice into a saucepan. Fill the same mug up twice with boiling water from the kettle and add to the rice. 3 Place the saucepan over a high heat and bring it to the boil, then put the lid on, reduce the heat to a simmer and cook for 12 minutes. Don’t take the lid off until the time is up. 4 Meanwhile, in a separate saucepan, melt the coconut oil over a medium heat, add the chicken strips and cook for 4 minutes, stirring every so often. 5 Add the tomato purée, garlic, all of the spices and a good grinding of black pepper, and cook for 30–60 seconds, stirring constantly so they don’t burn. 6 Add the coconut milk and frozen peas. 7 Half-fill the empty coconut can with cold water, swilling the liquid around to gather as much of the coconut milk into the water as possible, then add this to the curry. 8 Stir and let it all bubble away for around 8 minutes until the rice is done. 9 Add more water if you feel the sauce 1
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W H AT M U M M Y
Makes
Three delicious recipes for little ones from Rebecca Wilson’s new cookbook What Mummy Makes... 68
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