My first chicken curry

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Prep time:

Cook time:

Serves: 3

By YumYumMummy



  • 1 onion chopped finely

  • 100ml stock salt-free

  • 1 tbsp mild curry paste I use korma

  • 1 handful baby spinach optional

  • 120ml single cream

  • 1/4 butternut squash diced and cooked

  • 3 chicken thigh or equivalent, cooked, boned and cut into small cubes.


  1. Heat a glug of oil in a wok or non stick pan.
  2. Add onion, cook for a minute.
  3. Add a spoonful or so of curry paste, cook for another minute until onion turning translucent.
  4. Make up about 150ml of salt-free stock and bring back to the boil.
  5. Meanwhile, chop any thick stalks from the spinach (if using) and chop leaves roughly so they don't clump when cooking.
  6. Add spinach, cooked chicken, stock and cooked squash to pan, heat for a minute or so.
  7. Add cream and heat again, until spinach wilted and chicken heated through.
  8. Serve with cous cous or boiled rice

Handy Hint

Use a conservative amount of curry paste until you know how strong your child will like it. I find chicken thighs or legs are more succulent and therefore preferred by toddlers. Freeze in individual portions

Additional Information

  • Can Freeze

  • Make Ahead

  • Chicken

  • Main Course

  • Gluten Free

  • Nut Free

  • Egg Free

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  • YumYumMummy 29/01/08 19:06

    When my 13 month old's nursery told me that curry was her favourite lunch, I decided to make up my own recipe to find out if that were so! I kept it simple and quick in case it didn't work, but it did and she loved it! Good for using up leftover chicken (eg. from roast), but worth cooking some up to make a batch just of this