Heat half of the oil in a large skillet over high heat. Sear the chicken(no need to cook through) and remove from pan.
To the same pan, add the remaining oil and turn the heat down to low. Add the onion and garlic. Sautee for around 3 minutes, until onion is translucent.
Add the carrot, pepper and curry powder and cook for a further 1-2 minutes. If you find that the powder is starting to stick then add a splash of stock.
Add remaining ingredients (apart from the chicken) and allow to simmer for 15 mins, covered.
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.
CHICKEN THIGH: Some babies/children can find breast meat a little dry. If you prefer to use thigh meat you can. Follow the same instructions but do not remove the thigh meat from the skillet, allow it to cook for the whole cooking time. CURRY POWDER: Curry powders vary a lot and can really change the taste of this curry. For young kids look for mild curry powder. Watch for salt levels too, some powders can have a very high salt content. I always add 3 tbsp of curry powder and my children like this amount and do not find it too spicy. However, every curry powder is different and you may wish to start with 1tbsp and add more if needed. If you have added too much and find it too spicy stir through some yoghurt or coconut milk. BABIES: If cooking for a baby / young toddler then use homemade chicken stock or low sodium stock. You can also dilute with a little water. See note above with regards to checking the ingredient list on curry powders, some contain a lot of salt and sugar. STORAGE: Allow the curry to cool; transfer to an airtight container and refrigerate for up to 2 days or freeze for up to 3 months. Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.