Kids Love This Chicken Curry. It will work for all the family and for lunch boxes too.


  • 1 red onion, thinly sliced 
  • 2 peppers, finely sliced 
  • 1 large or 2 small sweet potatoes, peeled and diced into small chunks
  • 1 x 400g tin of coconut milk 
  • 3 tbsp of tomato puree 
  • 1/2 tbsp medium curry powder
  • 1 tsp garma masala 
  • 1/2 tbsp ground turmeric 
  • 1 tbsp olive oil
  • Rice to serve


  1. Heat the olive oil in a large pan and brown the chicken for 3-4 minutes. 
  2. Remove the chicken from the pan and set aside. 
  3.  Add the onions to the pan and sauté for 2-3 minutes until softened. 
  4. Add the sweet potato to the pan and continue to cook for another 2-3 minutes before adding in the spices and the puree. 
  5. Once the spices and puree are nicely mixed into the sweet potato and onions, add in the peppers and return the chicken to the pan.
  6. Mix everything until it is covered in the spices adding a tbsp or so of water if necessary. 
  7. Stir in the coconut milk, bring the mixture to the boil before returning to a simmer for 15-20 minutes until the chicken is cooked through and the sweet potato is nice and soft.
  8. Serve with some rice and enjoy! 

This recipe is perfect for a school lunch.
4mth+ - Not suitable due to texture
6-9mths – Blended with some texture. Store in your 3oz or 4oz portion pots.
9-12mths – Minced and mashed with soft lumps. Store in your 5oz or 6oz portion pots.
Finger Food – Serve as is and allow your baby to pick up. Store in your 8oz portion pot and heat as required.
Children over 12m+ and the rest of the family: Serve as is and store in 8oz Toddler, 12oz Adult portion pots.

Recipe courtesty of Siobhan Berry of

Kids Chicken Curry