Baby Friendly Healthy Chicken Korma with a vegan option
Easy healthy chicken korma with Greek yogurt and coconut milk. A flavorful baby led weaning dinner seasoned with cinnamon, cumin, turmeric, and coriander.
Ingredients
- 125 ml Greek yogurt
- 4 chicken breasts cut into thin strips
- 2 tablespoons rapeseed oil
- 1 medium white onion roughly chopped
- 15 g ginger root finely chopped
- 2 cloves garlic crushed
- 1 tablespoon tomato purée
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- 1 tablespoon plain flour
- 400 ml 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
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.
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