Easy to grab chicken strips coated in a mild, fruity curry sauce make for a delicious, if slightly messy, finger-food feast.

You'll need a baking tray and a food processor or hand blender.


For the curry sauce

  • 1 tbsp sunflower oil
  • 1 small onion, chopped
  • ½ apple, grated
  • ¼ tsp ground ginger
  • 1½ tsp mild curry paste, such as Korma
  • 250ml unsalted chicken stock
  • 150ml coconut milk
  • 2 dried apricots, chopped
  • 150g butternut squash, diced

For the chicken strips

  • 1 tsp mild curry paste, such as Korma such as Korma
  • 1 tsp mango chutney
  • ½ tsp sunflower oil
  • 1 boneless chicken breast, sliced into strips


  • STEP 1

    Preheat the oven to 200ºC (fan 180ºC)/400F/gas mark 6. Line a baking sheet with foil.

  • STEP 2

    To make the curry sauce, heat the oil in a saucepan. Add the onion, apple, and ginger. Fry for 5 minutes over a medium heat. Add the curry paste and fry for 10 seconds.

  • STEP 3

    Add the stock, coconut milk, apricots and butternut squash. Bring to the boil, then cover and simmer for 15 minutes. Blend until smooth using a hand blender.

  • STEP 4

    Meanwhile, for the chicken strips, mix the curry paste, mango chutney and oil together. Add the chicken and coat. Arrange on the baking sheet.

  • STEP 5

    Bake the chicken in the preheated oven for 10 to 12 minutes, until browned and cooked through. Once cooled, serve with the curry sauce

Pic: Annabel Karmel

From Annabel Karmel’s new edition of Weaning: What to Feed, When to Feed, and How to Feed Your Baby.