• 2 Chicken breasts
  • 2 Carrots
  • 3tbsp Groundnut oil, (or similarly flavourless cooking oil such as sunflower)
  • 200ml Coconut milk
  • 100ml Water
  • 1 Onion
  • 1 Clove of garlic
  • 2tbsp Mild curry paste
  • 50g Basmati or long-grain rice


  • STEP 1

    Place the onions in a non-stick frying pan with a glug of groundnut or similarly lightly flavoured oil (1-3 tbsp) and stir on a medium heat.

  • STEP 2

    While the onions are browning, chop chicken into small pieces and crush the clove of garlic (or chop finely with a knife).

  • STEP 3

    Grate the carrots into the frying pan and then add the chicken and garlic.

  • STEP 4

    Add two tablespoons of curry paste (or as label instructs) and heat the mixture for 5 minutes.

  • STEP 5

    Add the coconut milk and stir together into an even yellow mixture.

  • STEP 6

    In a separate saucepan, bring hot water to the boil and add the rice as per instructions on the packet

  • STEP 7

    Add water to the curry mixture and leave to simmer on a low heat for a further 5 minutes.

  • STEP 8

    As the curry mixture simmers, add 1-2 teaspoons of corn flour to thicken the sauce.

  • STEP 9

    Once cooked, drain the rice and spoon onto plates followed by the curry mixture.

  • STEP 10

    Go easy on the spicing and look for the mildest pastes, especially to begin with. Baby tongues are very sensitive and you don’t want to put your little one off by making it too hot.