Who doesn’t love a curry?!
Just because you have kids doesn’t mean you can’t enjoy your favourite flavours. It’s actually a great opportunity to add new and different flavours to your little one’s diet. Start with mild curries that have fruit in them and increase the intensity over time as your kids get used to the heat and flavours.
Besides being a delicious treat on a cold evening, curries have numerous health benefits such as boosting bone health, protecting the immune system from bacterial infections, and helping to increase the liver’s ability to remove toxins from the body. So, with all those amazing benefits in mind, here’s a hearty, healthy, dairy and gluten-free taste sensation. My family loves it and I’m sure yours will too!
4 Chicken Thighs, cubed
2 tsp Coconut Oil
2 tbsp Cornflour
1 Apple, grated
1 tsp Curry Powder (increase to taste as kids get used to the heat)
1/4 tsp Turmeric
1 cup Coconut Cream
1 Onion, diced
1 large Carrot
2 cups (low sodium) Chicken Stock
1/2 cup Sultanas
1 tbsp Lemon Juice
1 Bay Leaf
2 Bananas, thickly sliced
Add 1 tsp of coconut oil to a pan and brown chicken for 2-3 minutes. Remove from pan and set aside.
Heat remaining tsp of coconut oil in the same pan then brown onions. Add cornflour to pan and mix well. Gradually pour in chicken stock, stirring continuously. (It will thicken first then slowly thin out to a liquid)
Add the Curry Powder, Turmeric, Lemon juice and stir until combined. Then add Chicken, Carrot, Apple, Sultanas and Bay Leaf. Cover and simmer for 10 mins.
Simmer uncovered for a further 5 mins. Stir in Bananas and Coconut Cream and heat for 3 mins.
Serve with Rice and Naan of your choice.
PS. If it’s all too overwhelming for your little ones, try dipping a chunky piece of bread into the sauce and introducing it that way.