Wean in 15 by Joe Wicks contains 100 recipes to take your child from milk to solids and beyond, including this recipe for Caribbean Spiced Chicken and Squash Curry.
When we spoke to Joe Wicks about Wean in 15 he told us his favourite recipe was Caribbean Spiced Chicken and Squash Curry. So here’s the recipe for you!
This is the tastiest curry in the whole book. Remember your baby’s appetite can vary day-to-day, so don’t be upset if they don’t eat all the food you offer them.
Makes 1 adult and 2 child portions
1 ½ tbsp Caribbean curry powder or normal curry powder
4 skinless, boneless chicken thighs, cut into bite-sized pieces
1 tbsp coconut oil
1 onion, finely chopped
Sprig of thyme
1 bay leaf
1 clove garlic, minced
1 tsp minced ginger
½ tsp allspice powder
4 plum tomatoes, roughly chopped
1 x 400ml tin of coconut milk
400g frozen cubed butternut squash
Juice ½ lime
6 spring onions, roughly chopped
Small bunch of coriander, roughly chopped
Sprinkle half the curry powder over the chicken, mix well and put to one side.
Melt the coconut oil in a large saucepan or casserole dish over a medium heat. Add the onion, thyme and bay leaf and fry for 2 minutes, stirring regularly. Add the garlic and ginger and continue cooking for a further minute.
Sprinkle in the remaining curry powder and the allspice and stir-fry for 1 minute. Add in the chicken and cook for a couple of minutes to seal. Add in the tomatoes and continue cooking until they start to break down.
Add the coconut milk and squash to the pan and continue cooking for 8-10 minutes or until the squash is cooked through. Stir in the lime juice, spring onions and coriander. Cook for a further 2-3 minutes to allow the flavours to meld together. Remove the bay leaf and thyme sprigs before serving. Serve with Rice.
Keeps for up to two days covered in the fridge.