This is a really good little curry for young children. Mild, creamy and made only with vegetables in child-friendly colours it also includes sweetcorn, which is one of the few foods (like pasta, potatoes and yoghurt) that almost all children seem to eat without question. Once your kids are hooked on this you can start sneaking in the spinach. (Don’t add extra sugar if you don’t want to, especially if the orange juice is a sweet one.)
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2–4 chicken fillets
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1 onion
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4 carrots
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1 large sweet potato
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1 tin of sweetcorn
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1 small carton of natural yoghurt (or 4 tbsp from a big carton)
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1 sachet of coconut or ½ tin of coconut milk
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1 mug of orange juice
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1 big tbsp tomato purée
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2 tsp mild curry powder (or 1 tsp medium)
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1 tsp cumin
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1 tsp coriander
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¼ tsp ginger
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1 tsp sugar
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Step 1:
Wash and finely slice the carrots; peel the sweet potato, cut into largish chunks and grate the onion.
Step 2:
Cut the chicken into thin strips while you warm some oil in a large pan.
Step 3:
Cook the chicken strips a few at a time unless the pan is big enough to take the whole lot, in which case, cook all the chicken in one go. (The meat won’t brown if the pan is full, but it doesn’t matter with this recipe.)
Step 4:
Add the grated onion, sugar and spices to the pan and cook for a couple more minutes, making sure the chicken is well coated.
Step 5:
Add the carrot slices and sweet potato chunks followed by the orange juice, yoghurt, coconut milk and tomato purée; stir well, cover with a lid and cook over a low heat for about 40 minutes, or until the vegetables are just soft.
Step 6:
Adjust the seasoning and consistency and serve with couscous, rice, chips or mashed potatoes (yes, really).
Like The Article? Buy The Book!This article originally came from the book 'Fish Pies and French Fries, Vegetables, Meat & Something Sweet' at
How To Books.
