Baby Friendly Healthy Chicken Korma with a vegan option
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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!
Freezing!
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!
Make it Vegan
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.
To serve Natural yogurt and Fresh Coriander leaves
Method
Add the Greek yogurt and chicken strips to a bowl and stir well. Cover with cling film and leave for at least one hour but preferably overnight. This helps to ensure the chicken is really tender when cooked.
Heat the rapeseed oil in a saucepan over a medium heat and gently fry the onion for 3–4 minutes until it starts to turn translucent. Add the garlic and ginger and fry for 2 more minutes then stir in the tomato puree and spices. Cook for 3-4 minutes over a low heat stirring constantly.
Sprinkle over the flour and stir well before slowly adding the coconut milk. Remove the pan from the heat then using a stick blender, blend until the sauce is lovely and creamy.
Place the pot back on a medium heat, add the chicken, along with the maple syrup, cardamon seeds, coconut, red peppers and courgettes. Simmer for 10 minutes until the chicken is cooked through.
Serve with brown rice and a dollop of natural yogurt and a sprinkle of coriander leaves.
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 🙂
Brj
4.23.2021
Hi black or green cardamon seeds? Do you crush the seeds?
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