Name: Mild Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 400 g chicken breast or thigh, cut into small pieces; 400 ml coconut milk; 1 carrot, finely diced; 80 g frozen peas; 1 tsp mild curry powder, no added salt; 1 garlic clove, minced; 1 tbsp neutral oil; cooked rice, to serve

This is a genuinely mild curry, built for a toddler's palate rather than toned down from an adult version at the last minute, with coconut milk doing most of the flavor work instead of heat or added salt.

Shredding the chicken small once it is cooked is what actually makes this manageable for a toddler, rather than relying on the sauce alone to do the work.

If your little one is still earlier in the journey, start with our Baby's First Foods guide.

Part of our 40 toddler meal ideas list.

method

Heat the oil in a pan over medium heat, and cook the garlic for 30 seconds, until fragrant.

Stir in the curry powder and cook for another 30 seconds.

Add the chicken pieces, and cook, stirring, for 3 to 4 minutes, until no longer pink on the outside.

Pour in the coconut milk, and add the carrot. Bring to a gentle simmer, and cook for 15 to 18 minutes, until the chicken is cooked through and the carrot is soft.

Add the peas in the last 3 minutes of cooking.

Shred or finely chop the chicken into small pieces once cooked.

Let it cool to just warm, and serve over soft, well-cooked rice.

chef's tips

Use a mild curry powder with no added salt, and start with less than you think you need; you can always add a touch more to your own portion afterward.
Cut or shred the chicken into small pieces once it is cooked, rather than leaving larger chunks, so each bite is easy for a toddler to manage.
No added salt is needed. Coconut milk and the aromatics bring plenty of flavor on their own.
Serve the rice soft and well-cooked, a little past how you might cook it for yourself, so it is easier to scoop and swallow.