PREPARATION TIME

8 mins

COOKING TIME

65 mins

AGE GROUP

12 – 36 months

INGREDIENTS

1 tablespoon of ghee (clarified butter)

1 medium-sized boneless chicken breast, skin off and cut in small cubes

½ an onion, peeled and finely chopped

1 small garlic clove, peeled and finely chopped

1 very small piece of fresh ginger, peeled and very finely chopped

1 pinch of ground cinnamon

1 pinch of ground coriander

1 pinch of ground turmeric

2½ tablespoons of natural yogurt

1 teaspoon of tomato puree (concentrate)

finely chopped fresh coriander (cilantro) to serve

1-2 cups of hot water

METHOD

1. Heat the oil in a small frying pan over medium heat, add the chopped chicken and stir/fry until very pale brown all over, then turn off the heat and set aside.

2. Place a medium-sized heavy saucepan over medium heat and add the ghee.

3. When the ghee is hot, add the onion and stir/fry for 3 minutes, then stir in the cinnamon, reduce the heat to low and cook for 10 minutes – stirring occasionally.

4. Stir in the garlic and ginger and cook gently for a further 10 minutes – stirring as before – then add the ground coriander and turmeric and stir for a few more moments.

5. Raise the heat slightly and add yogurt little by little, stirring well each time until well combined, then stir in the tomato puree and 1½ cups of hot water.

6. Bring to the boil over medium heat, reduce heat to very low, and simmer for 20 minutes – stirring occasionally and adding more hot water to keep everything very moist.

7. Add the cooked chicken and continue as before for a further 20 minutes, then chop or puree as required and sprinkle with the fresh coriander and serve with some cooked rice.

More healthy baby recipes

HANDY HINTS