Fruity Chicken Curry

Fruity Chicken Curry is a fantastic first curry for kids and babies. The sultanas and apples add a lovely sweet taste and they pair beautifully with the spices.

This curry has been developed with babies and children in mind but this is a meal the whole family will love. Readers love this recipe because it:

• Has no unusual ingredients - there isn't a long list of spices to buy, just everyday ingredients. 
• Quick and easy - No fancy steps or having to marinate for hours. 
• Flavoursome - The curry powder along with the sweetness of the fruit and veggies gives great flavour.
• Kid-friendly - Because if the kids are happy the parents are too...:)

A Few Notes on the Ingredients...

• Chicken: This recipe uses breast meat but if you prefer thigh meat then please use it, it works great. (The cooking method is slightly different and detailed in the recipe card.)
• Curry Powder: Curry powders vary greatly and will change the taste of this curry. Study the ingredient list, some brands have salt pretty high up in the ingredient list, which you want to avoid for babies and young toddlers. They also range in spice level, look for mild curry powder. Currently, in my spice drawer, I have Clive of India, Authentic Curry Powder and Aldi’s (Australia) own brand. The Aldi version contains no salt and is made with 100% spices. The Clive of India does contain salt but it is the last ingredient on the list.
• Canned Tomatoes: Chopped or crushed work well, you can also replace with passata if you prefer. 
• Stock: Use low sodium or homemade if cooking for a baby or young child. 
• Sultanas: You can use raisins or replace with some chopped dried apricot. 

Cooking Steps and Tips

1. Sear the chicken in a little oil, (no need to cook through), remove and add back in at the end of cooking. This stops the chicken drying out and becoming tough. 
2. Saute the onion and garlic until the onion becomes translucent.
3. Add the carrots, pepper and curry powder and cook for 1-2 minutes. If you find that it starts to catch on the bottom of the pan, add a little stock. 
4. Add remaining ingredients and allow to simmer for 15 mins, covered. This allows the apple and carrot to soften and the flavours to develop.
5. Add the chicken back to the pan and cook for a further 10 mins. Until the chicken is cooked through and the sauce has thickened. Add extra stock if needed. 

Fussy Eater Tips

• Texture: If your child prefers a smooth curry sauce then you can blend before adding the chicken back into the pan. Add more stock, if needed, to thin the gravy. 
• Vegetables: Don't like bell peppers? Switch them out for other veggies. (e.g broccoli, cauliflower, spinach, peas) 
• Family style: Curries are great for serving family-style. Serve a big pan of curry with lots of sides (coconut rice, nan bread, popadums, yoghurt, cucumber sticks, tomato wedges etc) and allow your kids to serve themselves. 

Curry for Babies

Babies are a lot more accommodating to new foods and so it is a great idea to introduce new flavours and spices early. This fruit chicken curry is mild but packed full of flavour, a perfect first curry!

A few things to note when cooking curry for babies:

• Curry Powder: As mentioned above, not all curry powders are created equally. Check the ingredient list and look for a mild curry powder without added salt and sugar. 
• Stock: Use homemade stock or a low salt stock to keep sodium levels down. 
• Chicken: Breast meat can be a little dry and thigh meat is often preferred by babies (see recipe card for cooking instructions if using thighs). 
• Fruit and Vegetable pieces: Chop to a size that your baby is comfortable with eating. 
• Too Spicy? All curry powders are different if you find that the curry is too spicy then stir through some yoghurt (or coconut milk) This has the added benefit of cooling down the temperature too!

Storage and Reheating Instructions

• Refrigerate: Allow the curry to cool; store in an airtight container and refrigerate for up to 2 days. Reheat on the stovetop or microwave.
• Freeze: Allow the curry to cool; transfer to an airtight container and freeze for up to 3 months. Thaw, overnight, in a refrigerator and reheat on the stovetop or microwave.

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*This recipe post was originally posted Nov 2013. It has been updated with more cooking information and photos. The recipe has also changed slightly. If you would like the original recipe please e-mail me [email protected].