Indian Chicken and Sweet Potato Curry. A Baby Weaning Recipe

One of the things that I am keen to do for Rex is have him try a variation of food. I did the same for Grace and she was eating things like duck and Camembert cheese at the age of 7 – and probably even earlier!

The For Aisha baby food range contains natural, exotic ingredients which are full of variety and flavour. They also have a number of recipes to try too. We are huge curry fans in this house, so I decided to cook a baby weaning recipe in the form of a Chicken and Sweet Potato Curry for Rex to see how he liked it.

Table of Contents

Chicken and Sweet Potato Curry

Prep time: 20 min
Cooking time: 30 min
Makes 5 portions

Ingredients

150 gr onions, chopped
1 teaspoon garlic puree
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon paprika
1/4 ground black pepper
4 tablespoons chopped fresh coriander
50 gr chopped chicken breast
200 gr canned lentils
100 gr squash, peeled, chopped in 5 cm (2 inch) pieces and boiled
300 gr sweet potatoes – I used

Method

In a non-stick large casserole, place all the ingredients together over medium heat, except the cooked sweet potatoes and squash. Pour 100 ml of water over the ingredients. Cover with a lid and leave to simmer gently for 30 min, until the chicken and the lentils are fully cooked.

Stir occasionally to make sure the ingredients don’t stick to the pan. You may need to add extra water towards the end of the cooking time, to prevent the curry from becoming too dry.

Once cooked, transfer the preparation along with the cooked sweet potatoes and squash in a food processor and process until you get the right consistency, add water if necessary.

The Taste Test

I have to say that the smell of the cooking for this recipe was so good! Grace walked back in from the kitchen whilst the casserole was on the hob and said ‘Oh my goodness mum, what are you cooking? It smells amazing!’