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A lot of people avoid homemade curries because they presume there are too many ingredients and lots of steps to follow but this chicken tikka recipe uses my larder essentials and has only 3 simple steps- paste, marinade, cook. You’ll have half a tin of coconut milk leftover so I always make a half batch of my coconut flatbread to mop up the insanely tasty sauce.
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Place the chicken in a large bowl and set aside. Place all the paste ingredients in a food processor and blitz down into a rough paste. Add the paste to the chicken and coat the chicken. Cover and place in the fridge for 1-2 hours to marinade (if possible).
After 2 hours remove the chicken from the fridge. Heat the oil in a large saucepan and add the marinated chicken. Cook for 1 minute before adding the tomato passata and coconut milk. Bring to the boil and then reduce to a simmer for 30 minutes, uncovered. Serve immediately with rice and coconut flatbread.
Maddie LOVES these and they are fantastic for lunches out and about, particularly as they don't create too much mess. Obviously be careful if there is a history of allergies in the family. I have also made them as canapés for pre-dinner drinks - just serve with a sweet chilli dipping sauce.
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Preheat the oven to 200oC and line a baking tray with baking parchment.
Place all the ingredients in a food processor and blitz down until everything is combined and you have no large chunks of chicken.
Using a teaspoon scoop out a small amount of mixture and mould into a bitesize 'burger'. Place directly onto the prepared baking tray and repeat with the remaining mixture until you have approximately 25 burgers. Place in the preheated oven for 8-10 minutes until golden and cooked through. Allow to cool before serving.
These little golden nuggets are great for parties or playdates as they are not only extremely easy and tasty but they are also gluten free. If my husband is home when I’m making them I find that quite a few mysteriously disappear before even reaching the dinner table…
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Mix together the yoghurt, egg and lemon in a small bowl and add the chicken. Make sure that the chicken is completely submerged and place in the refrigerator for 2-3 hours or overnight if possible.
Preheat the oven to 220oC and line a baking tray with baking parchment. Remove the chicken from the refrigerator and set to one side. Mix together the polenta and Parmesan in a shallow dish. Using one hand transfer the pieces of chicken, one at a time, into the polenta mix and coat evenly before placing on the prepared baking sheet. [Note: try to just use one hand so you can keep the other hand clean and not contaminated with chicken]. Once all the pieces are evenly coated place in the oven for 15 minutes, finishing off under the grill if they haven't browned off. Serve immediately or alternatively chill and keep in the refrigerator as they are also lovely in a baguette for lunch!
This pie is like a warm hug on an Autumn evenings- the sweet corn and salty bacon are a dream combination with chicken and if you don’t have any filo, or are in the earlier stages of weaning, you can just serve it as a simple casserole, however, I think the filo finishes it off beautifully and my daughter loves the texture of the crunchy filo.
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Preheat the oven to 200oC.
Heat the olive oil in a large shallow ovenproof dish [Note: I use a shallow Le Creuset but alternatively use a frying pan for this stage and then transfer to an ovenproof dish for baking.] Add the bacon and cook for 3-5 minutes or until golden. Add the spring onions and garlic and cook for a further minute before adding the chicken stock, creme fraiche and thyme. Bring to the boil and reduce for 5 minutes. Lightly coat the chicken in the cornflour and then add to the pan. Continue to cook for a further 5 minutes and then add the sweetcorn. Remove from the heat.
Lay out the filo and cut each sheet into 2. Lightly scrunch each piece over the sauce so that the entire pie is covered. Brush with the melted butter and scatter a few extra thyme sprigs for decoration. Place in the oven for 20-25 minutes or until golden brown. Serve immediately
To prepare ahead: chill after adding the sweetcorn and add the filo once the sauce is cold. You can then keep in the refrigerator for 1-2 days or freeze for up to one month.
just for adults? add 1/4 tsp salt to the sauce
Nuts are not only a fantastic source of protein but also give a wonderful creaminess to many dish which kids absolutely adore. My daughters have both loved this dish since they were 7 months and its so fantastic as I can prepare all the elements beforehand and then put everything together at the last minute. As you can see in the image below you can also serve it in a variety of different ways to suit different family members- blitz down to a puree for early weaning or puree feeding, separate out all the ingredients for baby led weaning or children who like a DIY dinner or just chuck it all in a bowl and tuck in. Either way everyone's happy!
[Note: if there is a history of allergies in the family or any other indications that your child may have allergies check with the doctor before giving nuts a go.]
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Place all the sauce ingredients in a food processor or blender and blitz down until a smooth paste. Set aside or place in the fridge for up to 2 days.
To assemble: Heat 1 tbsp oil in a wok and cook the chicken* for 5 minutes. Add the broccoli, garlic and soy sauce and continue to cook for 5 minutes, stirring frequently. If serving everything together then add the drained noodles and sauce and bring everything to the boil. Serve immediately.
serving separately: arrange so that your children can dig in and explore the different tastes and texture. I like to use little bowls.
for early weaning: blend 4 tbsp sauce + 30g chicken + 30g noodles + broccoli floret.
for adults: sprinkle over finely sliced spring onions, fresh coriander, chilli flakes and some toasted peanuts.
This creamy chicken pie is packed with flavour and plenty of vegetables making it a recipe that all the family can enjoy. I have been known to add a little shredded ham hock too...
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Preheat the oven to 200oC.
In a large ovenproof dish with a heavy bottom (I use a shallow Le Creuset) melt the butter and then add the leeks, cook for 5 minutes over a high heat. Add the chicken, rosemary and broccoli and cook for a further 5 minutes, stirring occasionally to prevent anything from catching. Sprinkle over the cornflour and stir through the dijon mustard. Remove from the heat and slowly add the milk, stirring as you go along. Once half of the milk has been added place the dish back on the heat and add the rest of the milk. Cook over a medium heat, stirring until the sauce has thickened- it will take about 3-5 minutes. Remove from the heat and put to one side [Note: if you plan to freeze the dish then portion up the chicken now and allow it to cool fully before sprinkling over the topping].
For the topping: melt the butter in a small saucepan with the mustard- once melted but not bubbling remove from the heat and add the rest of the ingredients. Stir through so that the breadcrumbs are evenly coated and then sprinkle the topping over the chicken. If serving immediately, place in the oven for 15-20 minutes or until golden. If you want to prepare ahead of time just place everything in the refrigerator until ready and cook for an extra 5-10 minutes.
This is a fantastic one pot dinner for the whole family, particularly when drizzled with yoghurt and served with some toasted pitta to mop up the sauce! My daughter has loved it from very early on and I think much of that is to do with the natural sweetness that the apricots bring.
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Preheat the oven to 200oC. Place the cinnamon, curry powder, puree, apricots, lemon juice and 150g passata in a blender and blitz down into a smooth liquid. In a heavy bottomed ovenproof dish (preferably with a lid- I use a shallow Le Creuset) place the sweet potato and pour over the tomato and apricot mixture. Place in the oven for 30 minutes- try to resist the urge to peek as this will release the steam and the potatoes will not cook properly. After 30 minutes remove the dish and add the chicken along with the remaining 100ml passata, vegetable stock and couscous. Place the lid back on and everything back in the oven for 30 minutes. If using, add the chickpeas and parsley 10 minutes before the end of cooking and place back in the oven. Once ready, serve immediately.
for early weaning: blend down until smooth and portion up.
just for adults? Serve with a squeeze of lemon, a spoonful of yoghurt and harissa paste.
I ate ALOT of Thai Green Curry when I was pregnant and I am sure its a complete myth that this means your baby will like it but its certainly the case in our book! This recipe uses tamari soy sauce to keep it gluten free but just use standard soy sauce if you don't need to worry about that or you can also leave it out altogether if feeding a young babies and you want to avoid any additional salt.
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Place the curry powder, spring onions, garlic, broccoli, lime leaves and 75ml coconut milk in a food processor and blitz down into a thick paste. Remove and coat the chicken in the paste.
Heat the oil in a large frying pan or wok and once hot add the chicken and stir fry for 5 minutes or until golden. Add the baby sweetcorn and mange tout and continue to cook for 2-3 minutes. Add the remaining 225ml coconut milk, the lemongrass, lime juice and if using, the tamari and fish sauce. Bring to the boil before reducing to a gentle simmer for 15 minutes. Meanwhile, in a saucepan cook the rice according to manufacturers guidelines.
Once all the ingredients have been cooked, remove the lemongrass from the curry and serve immediately.
for early weaning puree: combine the ingredients, including the rice and blend down until smooth.
just for adults? serve topped with sliced spring onions, coriander, finely sliced red chillies and an extra squeeze of lime
Paella is a fantastic flavoursome one pot dinner that will leave the whole family satisfied plus it only takes 20 minutes to make! For those following baby led weaning this recipe is wonderful as you can blitz it down for 30 seconds and mould into small balls for little hands to grab hold of.
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Heat the oil in a large frying pan before adding the chorizo and cooking until beginning to colour. Add the chicken and cook for a couple of minutes before adding the onion. Reduce the temperature a little and cook for 5 minutes or until it is beginning to soften. Add the garlic, peppers, paprika and tomato puree and cook for 2-3 minutes stirring frequently to ensure it doesn’t catch. Add the paella rice and stir once again to make sure the rice grains are coated. Add the vegetable stock and bring everything to the boil. Reduce to a simmer and then cook for 12 minutes, stirring occasionally. Add the peas and cook for a final 3 minutes before turning off the heat and allowing to stand for 5 minutes whilst the rice absorbs the last of the stock. Serve immediately.
for kids: cut the chicken down into smaller bitesize pieces for their little mouths.
just for adults and older children: add 150g seafood with the peas and garnish with some fresh parsley and a squeeze of lemon
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