Lauren
3.27.2021Hiya, this was a huge HIT! Did you blend the courgette and pepper into the sauce as well as you could see the veg in mine, but your photos I can’t. I also wondered if thats why your sauce was a little different colour to mine 🙂
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It’s Friday, you are thinking about ordering a take-away and then you remember, hang on a second Aileen you have 5 children! For me this means 4 adult portions now and 1 childs’ portion and evidently equals a spend of around €70! That is way too much for my wallet so I have taken to making my own fake-aways. Take this Healthy Chicken Korma for example! It cost me less than €12 to make, it is super quick, healthy and it also tastes just as good as the one we get from our local Indian restaurant and feeds all the family from baby to Daddy.
Korma has always been one of my kids favourite dishes, it is a brilliant dish to introduce spice into your babies diet, but mild spices, not hot chilli spice. Ground coriander, cumin, turmeric. It is a messy dish for baby’s feeding themselves, so make sure you have a good long sleeved bib so it doesn’t destroy clothes. I have been there with turmeric, it never, ever comes out! EVER!
This is a brilliant dinner to freeze! I portion into freezer bags, seal then lie flat in the freezer until frozen solid. This makes it super easy to stack up and saves on space especially if you have a small freezer. Sometimes, I make up just the sauce and freeze on its own, and it makes an amazingly quick dinner. Just pour over your favourite veggies, meat/tofu and you have a dinner in less than 10 minutes!
As you are all probably aware, my 12 year old son is vegetarian (and my husband is solidarity), however, Dylans favourite food in the ENTIRE world is korma. My korma 🙂 This is a great dish to make into a vegan one and so easy too.
Replace the Greek yogurt with coconut yogurt and replace the chicken with tofu. To cook the tofu, just coat in cornflour before frying on a pan with a little rapeseed oil over a medium heat. Once cooked leaved aside until the sauce is cooked, then add at the very end. This keeps the tofu lovely and crispy and helps it to stay together.
I really can’t wait for you to try this recipe and if you do don’t forget to tag #babyledfeeding. Any comments and feedback would be amazing too!
Love,
Aileen xoxoxox
(Price of the recipe assumes you have spices already 🙂
Prep time
10 minutes
Cook time
20 minutes
Servings
2 adults + 2 children
125ml Greek yogurt
4 chicken breasts, cut into thin strips
2 tablespoons rapeseed oil
1 medium white onion, roughly chopped
15g ginger root, finely chopped
2 cloves garlic, crushed
1 tablespoon tomato purée
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1 tablespoon plain flour
400ml tinned coconut milk
1 tablespoon maple syrup
6 cardamom pods, seeds only
4 tablespoons desiccated coconut
2 red peppers roughly chopped
1 courgette roughly chopped
To serve Natural yogurt and Fresh Coriander leaves
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
Hiya, this was a huge HIT! Did you blend the courgette and pepper into the sauce as well as you could see the veg in mine, but your photos I can’t. I also wondered if thats why your sauce was a little different colour to mine 🙂
Hi black or green cardamon seeds? Do you crush the seeds?
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