HOW TO MAKE INDIAN CHICKEN CURRY FOR TODDLERS
Chicken curry is a favorite childhood dish in most Indian non-vegetarian families. Many Indian kids have a family ritual of cooking chicken curry every weekend with their mom or dad. Years later, when they still remember the conversations and laughter that took place while cooking together, they realize the power of organizing mealtime rituals. So, it is natural for most Indian men and women to make what they ate as a kid for their kids. Indian chicken curry is mildly spiced, and proves to be a perfect dish with flavors for toddlers, especially if they are used to adult food. In addition to the Indian masala chai tea, Indian chicken curry is worth making too. Here at OneHowTo.com, we will tell you how to make Indian chicken curry for toddlers.To discover how to give Chyawanprash to toddlers, check this article.
Provided by Nidhi Nangia
Total Time 45 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Blend onions, ginger and garlic to make a paste
- Heat oil in a pan on medium heat
- Add pureed garlic, ginger and onion paste, and keep frying until the paste turns red
- Add turmeric powder, coriander powder and salt
- Add chicken to the mix and fry for 7-10 minutes
- Add tomatoes to the mixture and keep frying for another 5-7 minutes
- Add water to achieve the right curry consistency, and boil until the chicken is completely cooked. You can use pressure cooker to make the chicken after adding water. Close the lid of the cooker, and let it whistle 3 times
- Add garam masala
- Garnish with chopped cilantro leaves and serve hot with boiled rice, bread naan or Indian roti
- The tip is to sauté the onions for as long as you can. The more sauté is done, the better the curry will taste.
KIDS' CURRY RECIPES - BBC GOOD FOOD
Encourage kids to explore fresh flavours with these family-friendly curry recipes. Choose from creamy, mild sauces or try a touch more spice.
Provided by Good Food team
Number Of Ingredients 1
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In a large saucepan, heat the rapeseed oil. Add the chicken and brown all over, turning occasionally. Remove from the pan and set aside.
Add the onions and garlic to the pan. Cook on a low heat for 10 minutes until softened and golden, adding a little water if it starts to stick. Add the spices and continue to cook for a further minute.
Return the chicken to the pan and add the apricots, tomatoes and half the coriander. Pour in 400ml water, cover and cook on a low heat for 30 minutes or until the chicken is cooked through. Add a splash more water if the tagine seems dry. Cook the couscous according to packet instructions. Fluff up the couscous with a fork, then stir through 1 tbsp rapeseed oil per serving to separate the grains.
Blitz the tagine with a hand blender to the desired consistency for baby or toddler. Scatter over the remaining coriander to serve and for the adults' dishes, sprinkle over the almonds and a spoonful of yogurt.
SERVING GUIDE
7 months 95g tagine and 35g cooked couscous – 140kCal
10 months 145g tagine and 45g cooked couscous – 200kCal
12-36 months 120g tagine and 80g cooked couscous – 235kCal
Adult 300g tagine and 80g cooked couscous – 432kCal
Please note, the below nutritional details are for 1 adult portion.
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