• 1 ½tbsp Sunflower oil
  • 1 Onion, finely chopped
  • ½ Red pepper, diced
  • 1 Apple, peeled and finely sliced
  • 2 Chicken breasts, sliced into 2cm cubes
  • 1 ½tbsp Korma curry paste
  • 1tsp Garam masala
  • 300ml Coconut milk
  • 100ml Chicken stock
  • 1 ½tbsp Mango chutney
  • 6 Baby corn, sliced on the diagonal
  • 50g Frozen peas
  • 2tsp Lime juice or lemon juice
  • 1tsp Corn flour


  • STEP 1

    Heat the oil in a deep frying pan or wok. Add the onion and red pepper and stir-fry for 3 minutes. Add the apple slices and sauté for 2 minutes.

  • STEP 2

    Add the chicken and stir-fry until sealed. Add the curry paste and garam masala, then the coconut milk, stock, mango chutney and baby corn.

  • STEP 3

    Bring up to the boil and simmer for three minutes. Add the peas and citrus juice and cook for 2-3 minutes.

  • STEP 4

    Mix the cornflour with 2tbsp of cold water. Add to the curry and stir until slightly thickened. Serve with rice.

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