Mild Chicken, Pumpkin & Chickpea Coconut Curry
Gently spiced and full of flavour, this comforting one-pot meal is perfect for the whole family and delicious served with steamed rice or warm naan bread.
Servings 4 serves
Ingredients
- 500 g chicken thighs diced
- 1 tbsp olive oil
- 1 small brown onion finely diced
- 2 garlic cloves minced
- 1 tsp freshly grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 200 ml coconut milk
- 100 ml cream
- 250 ml water
- 1 × 400 g can chickpeas drained and rinsed
Instructions
- Heat olive oil in a large, fry pan over medium heat. Add the chicken and onion and cook for 4–5 minutes, stirring occasionally.
- Stir in the garlic, ginger, cumin, coriander and turmeric. Cook for 30 seconds until fragrant.
- Add the coconut milk, water, chickpeas and pumpkin. Stir well and bring to a gentle simmer.
- Cook uncovered for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and tender and the zucchini has softened.
- Stir in the cream and simmer gently for another 2–3 minutes.
- Remove your baby’s portion before seasoning with salt, pepper, and chilli flakes. Serve with rice and enjoy!
Notes
UPF-Friendly Swaps
To keep this recipe closer to minimally processed foods, choose:
- Coconut milk: Choose coconut milk with a short ingredient list, ideally coconut extract and water.
- Cream: Use regular cream without unnecessary additives, where available.
- Chickpeas: Choose canned chickpeas with minimal ingredients, ideally chickpeas, water and salt.