Gentle Chicken and Coconut Curry

Cook once, feed everyone: a mild, creamy coconut curry with chicken, sweet potato and spinach — all the warmth of the spice tin with none of the heat, so it works for the baby, the toddler and the grown-ups (who get a chilli-oil upgrade at the table). For baby (from 7 months): blend or mash their portion with extra rice.

Ingredients

• 1 tbsp coconut or vegetable oil
• 500 g chicken thigh fillets, chopped
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 thumb fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp mild garam masala
• 1 medium sweet potato, peeled and diced
• 1 tin (400 ml) coconut milk
• 100 ml water
• 100 g baby spinach
• 1 squeeze lime juice

Method

1. Heat the oil in a large pan and brown the chicken pieces.
2. Add the onion and soften, then stir in the garlic, ginger and ground spices for a fragrant minute.
3. Add the sweet potato, coconut milk and water. Simmer gently until the sweet potato is tender and the chicken cooked through.
4. Stir in the spinach until just wilted, then finish with lime juice.
5. For baby (from 7 months): blend or fork-mash a portion with rice to a manageable texture. Mild spices are fine for babies — it is salt and chilli they must avoid.
6. Serve with rice. Adults add salt, fresh chilli or chilli oil at the table.

Chef's note: Cook once, feed everyone. Aromatic spices (turmeric, coriander, cinnamon) are encouraged during weaning — they build adventurous eaters. Heat and salt stay on the adults' side of the table. Freezes for 3 months.

Nutrition per serving

More Indian recipes

• Butter Chicken
• Dal Tadka
• Palak Paneer
• Chicken Biryani
• Chana Masala
• Tandoori Chicken