Ella's Mum's Easy Chicken Curry
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 300 g/10½ oz chicken breast, cut into bite-sized pieces
- 2 cm/¾ inch piece fresh ginger, grated
- 1 teaspoon mild curry powder
- 1 small sweet potato, diced
- 250 g/9 oz carrots, sliced
- 250 ml/9 fl oz coconut milk
- 100 ml/3½ fl oz vegetable stock
- 1 small mango, cut into chunks
- 125 g/4½ oz green beans, trimmed
- 2 tablespoons finely chopped flat-leaf parsley
- Heat the oil in a large saucepan + add the onion + garlic. Fry for 1 minute, stirring, then add the chicken pieces + cook for 3–4 minutes over a medium heat, stirring every now + then until the chicken pieces are golden brown all over.
- Add the grated ginger + the curry powder + cook for a further 1 minute, stirring all the time. Add the sweet potato + carrots, then pour in the coconut milk + stock, + add the mango. Mix everything together well + bring the liquid to the boil. Cover, reduce the heat to low + simmer, stirring occasionally, for 20 minutes until the sweet potato is soft.
- Add the beans + cook for a further 3 minutes until the beans are just soft. Finally, stir in the parsley. Serve immediately on a bed of rice or with a naan bread.
Fun for little ones
Fresh root ginger is fascinating for little hands to hold + explore – look at all those knobbly bits, like the bark on a tree! Give a piece to your baby to hold, + cut off one end so that you can both have a good sniff, too – reeeally smelly!
Scale it down. Use a hand blender or fork mash for little ones from 10 months.
Swap this for that
To save some time on chopping, you can substitute the chunks of mango for 1 x 90g/3¼ oz pouch of Ella’s Kitchen Smoothie Fruits – The Yellow One.Shop now
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