• Baby Friendly Healthy Chicken Korma with a vegan option

Baby Friendly Healthy Chicken Korma (with a vegan option)

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 using Dunnes Stores Everyday Savers ingredients, it is super quick to make, 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.

Easy chicken korma with Greek yogurt and coconut milk. A flavorful baby led weaning dinner seasoned with cinnamon, cumin, turmeric, and coriander. #indianfood #babyledweaning #chickenrecipes

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!

Baby Friendly Super Healthy Chicken Korma Recipe Images2

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.


Easy chicken korma with Greek yogurt and coconut milk. A flavorful baby led weaning dinner seasoned with cinnamon, cumin, turmeric, and coriander. #indianfood #babyledweaning #chickenrecipes

This recipe is sponsored by Dunnes Stores and is part of my healthy family dinners series. All of the ingredients can be found instore and many of them are part of the Everyday Savers range so super good value, especially when feeding a family of 5! Healthy Fakeaways are now my thing!!! 😀

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!


Aileen xoxoxox

(Price of the recipe assumes you have spices already 🙂

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 20 minutes
      • TOTAL TIME
      • 30 minutes
      • SERVES
      • 2 adults and 2 children

What goes in...

  • 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 cardamon pods, seeds only
  • 4 tablespoons desiccated coconut
  • 2 red peppers roughly chopped
  • 1 courgette roughly chopped
  • To serve Natural yogurt and Fresh Coriander leaves

How to make it...

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with brown rice and a dollop of natural yogurt and a sprinkle of coriander leaves.