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
- Preheat the oven to 350 degrees Fahrenheit (176°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the ginger, turmeric, coriander and cumin and stir to combine.
- Add the chicken and cook for about 10 minutes, stirring occasionally, until the chicken is cooked through.
- Add the peas, cream, yogurt, garlic paste, and cayenne pepper and stir to combine.
- 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!
- Serve the Chicken Korma with naan bread and basmati rice.
Recommended Sides
- Naan Bread
- Basmati Rice
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