This Chicken Korma for toddlers recipe from Toddler Recipes Australia is perfect for introducing toddlers to the flavours of Indian cooking! A mild curry with a creamy coconut sauce, this recipe is a fun and tasty way to introduce your little one to new, exciting flavours. Serve with steamed basmati rice or chapatis for a deliciously healthy meal that will bring a little spice to the dinner table.

General Information

• Servings: 4
• Keywords: Chicken Korma, Indian, Creamy
• Calories: 567
• Protein: 41.4g
• Carbs: 21.7g
• Fats: 34.9g
• Preparation Time: 10 mins
• Cooking Time: 30 mins

Ingredients

• 2 lbs (908 grams) boneless, skinless chicken thighs, cubed into bite-sized pieces
• ¼ cup (59 milliliters) olive oil
• 1 small (35 grams) onion, diced
• 1 tablespoon (3 grams) finely grated ginger root
• 1 teaspoon (2 grams) ground turmeric
• 2 teaspoons (10 grams) ground coriander
• 2 teaspoons (10 grams) ground cumin
• 1 cup (130 grams) frozen peas, thawed
• ½ cup (120 milliliters) heavy cream
• ½ cup (120 milliliters) plain yogurt
• 1 teaspoon (5 milliliters) garlic paste
• 1 teaspoon (5 milliliters) cayenne pepper

Directions

1. Preheat the oven to 350 degrees Fahrenheit (176°C).
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the ginger, turmeric, coriander and cumin and stir to combine.
5. Add the chicken and cook for about 10 minutes, stirring occasionally, until the chicken is cooked through.
6. Add the peas, cream, yogurt, garlic paste, and cayenne pepper and stir to combine.
7. Transfer the mixture to a greased baking dish and bake in the preheated oven for 25 minutes, or until bubbling. Joke: If at first you don’t succeed, try baking the chicken instead!
8. Serve the Chicken Korma with naan bread and basmati rice.

Recommended Sides

• Naan Bread
• Basmati Rice