I absolutely love this recipe. I've adapted it from Anabel Karmel's Weaning book and Henry adores it, it's definitely one of his favourites. It's really full of flavour and a lovely first curry for babies to try. Mr B can't wait until Henry's old enough for a proper curry when we go out for an Indian!
If you can't find chicken thigh mince, turkey thigh is just as good and a lot cheaper:
Ingredients
100g minced chicken thigh meat Half an onion
Quarter of a small butternut squash
100ml fresh, unsalted chicken stock
100ml coconut milk
5 dried apricots
4 basil leaves
2 tsp mild curry paste (e.g korma or tikka)
Method
Finely chop the onion, apricots, squash and basil leaves.
Sauté the onion for 5 minutes until soft and then add the curry paste. Stir on the heat for 30 seconds.
Add the rest of the ingredients, bring to the boil and then turn down and simmer for 20 minutes until the chicken is cooked through and the veggies are all soft.
Purée or chop according to your baby's age.
It certainly went down well with this gorgeous boy at tea time
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