Kids chicken curry
A delicious, easy to make kids chicken curry which is mild enough to be family friendly, and popular even with fussy eaters.
If you want to introduce your kids to curry but don’t know where to start this mild kids chicken curry is the perfect recipe for you. This child friendly chicken tikka is my favourite kids curry when we’re making one at home. When you’re making one for kids it’s important to find a child friendly one, which isn’t too spicy.
You can use your favourite jar of mild curry paste, or follow the steps below to make your own. If you make your own, you can adapt the spices, making it spicier or milder to suit.
We’ve also managed to sneak in a lot of vegetables, like cauliflour, brocolli and spinach but you can add anything you think your kids might eat – the flavour of the sauce tends to mask the flavour of the vegetables which is great if your kids are fussy eaters like mine!
How can kids help to make chicken curry?
Kids can help with lots of different steps. If you make your own curry paste, your kids can help measuring all the spices out with measuring spoons. This is a good recipe for practicing this, as it doesn’t matter too much if you’re not 100% accurate with your measurements.
Older kids can also help to prepare the vegetables and the sauce, as long as your happy with them being around a hot pan.
What other recipes like this can I make?
If your kids like chicken curry but you fancy something a little bit different, why not try our chicken tikka skewers, or make some quick and easy naan bread to serve alongside.
Difficulty: Easy
Time: 20 minutes + 30 minutes cooking
Serves: 4
Ingredients
1 large onion
6 tbsp chicken tikka masala paste (shop bought or make your own – see below)
red pepper
cauliflower/broccoli
2 chicken breasts
400g can chopped tomatoes
2 tbsp tomato purée
1-2 tbsp mango chutney
75ml double cream
75ml natural yogurt
100g spinach
How to make a kids chicken curry
Make the curry paste (or use a jar)
Get your child measure the following into a small food processor:
5 garlic cloves
1 large knob of fresh root ginger (we used a tsp of dried ginger)
2 tsp ground cumin
2 tsp coriander
1 tsp turmeric
1tsp paprika
1 tsp garam masala
The seeds from 4 cardamom pods
1 red chilli (optional, we didn’t use any so the kids would eat it!)
Blitz it all together, add a little oil to bring it together.
You can store this in the fridge for up to a week or freeze it for up to a month.
Prepare the vegetables
Get your toddler to help peel your onion then chop it into small pieces. Chop your pepper into chunks.
Cook the onions and pepper
Heat some oil and butter in a pan and cook the onions for 15 minutes or so until they are soft and golden.
Add the pepper, cauliflower/broccoli and curry paste and cook for 5 minutes to cook the rawness out of the spices.
Prepare and cook the chicken
Chop your chicken into 2cm pieces, then add to your pan. Coat in the paste and cook for a few minutes. At this point I let Hannah give things a little stir. Be sure to keep a close eye on what they’re doing so they don’t get too close to the heat.
Make the sauce
Pour the tin of tomatoes into the pan, add the tomato puree and 100ml of water. Cover with a lid and gently simmer for 15 minutes.
Finish the curry sauce
Add the mango chutney, cream and yoghurt, and gently warm through. Stir through the spinach.
Serve with rice (get your child to help measure this out for you,) and our quick and easy naan bread.
Kids chicken curry
Ingredients
- 6 tbsp chicken tikka masala paste shop bought or make your own – see below
- 1 large onion diced
- red pepper chopped into pieces
- 2 chicken breasts
- 400 g can chopped tomatoes
- 2 tbsp tomato purée
- 1-2 tbsp mango chutney
- 75 ml double cream
- 75 ml natural yogurt
- Method
For the curry paste (or use a jar)
- 5 garlic cloves
- 1 large knob of fresh root ginger we used a tsp of dried ginger
- 2 tsp ground cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- The seeds from 4 cardamom pods
Instructions
Make the curry paste
- Put all the spices into a small hand blender and blitz together with a little oil until it is a nice paste. Set aside.
Cook the onions and pepper
- Heat some oil and butter in a pan and cook the onions for 15 minutes or so until they are soft and golden.
- Add the pepper and curry paste and cook for 5 minutes to cook the rawness out of the spices.
Prepare and cook the chicken
- Chop your chicken into 2cm pieces, then add to your pan. Coat in the paste and cook for a few minutes. .
Make the sauce
- Pour the tin of tomatoes into the pan, add the tomato puree and 100ml of water
- Cover with a lid and gently simmer for 15 minutes
Finish the sauce
- Add the mango chutney, cream and yoghurt, and gently warm through.
- Serve with rice and/or naan bread.
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