Ingredients
Serves: 4
Prep time: 15 mins
Cook time: 30 mins
- 2 chicken breasts, diced
- 1 onion, roughly chopped
- 1 carrot, peeled and chopped
- 1 red pepper, chopped
- 2 garlic cloves, crushed
- 1 thumb-sized piece of ginger, grated
- 1 tbsp mild curry powder (or to taste)
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 400ml chicken stock (low salt for kids)
- 1 tin chopped tomatoes
- 100ml coconut milk
- Olive oil
Method
- Sauté the veggies: In a large saucepan, heat a little olive oil. Add the onion, carrot, red pepper, garlic, and ginger. Cook over medium heat for 8–10 minutes until softened.
- Add spices: Stir in the curry powder, cumin, and turmeric. Cook for 1–2 minutes to bring out the flavour.
- Add liquids: Pour in the chopped tomatoes and chicken stock. Bring to a boil, then reduce heat and simmer for about 10 minutes until the vegetables are soft.
- Blend the sauce: Use a hand blender (or carefully transfer to a jug blender) and blitz until smooth. Return the sauce to the pot if needed and stir in the coconut milk.
- Poach the chicken: Add the raw diced chicken straight into the blended sauce. Simmer gently for 15 minutes, stirring occasionally, until the chicken is fully cooked through and tender
