Curry baby food

Mild Curry Chicken & Veggies for Toddler + Kids

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by Michele Olivier on January 10, 2020 (updated Feb 18, 2021)

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5 stars (15 ratings)

This Mild Curry Chicken & Veggies for Toddlers + Kids is fun way to introduce the rich and earthy taste of curry to your little one! This curry dish is mild enough for toddler or kids, but is tasty enough for you as well.

Chicken & Veggie Curry

My kids can’t get enough of this mild curry chicken with veggies dinner!

And I can’t either!

It’s super fast to make (under 20 minutes), flavorful and easy to toss together with whatever veggies you have hanging out in your fridge or freezer. Which makes it a great meal to have on-hand for a busy weeknight dinner!

It’s the perfect meal for the entire family!

I have found that introducing flavorful dishes, such as this one, early on in the toddler years will only help define and refine their growing taste buds! But it’s never too late, try this flavorful, yet mild, meal tonight for a culinary adventure.

REASONS TO LOVE this mild curry chicken & veggies meal:

family-favorite
easy to make – 20 minutes
great for toddlers, kids and parents
1 year and up
can add any veggies to this recipe your family prefers
nutrient dense
gluten free
can serve with brown rice, white rice or cauliflower rice
healthy
flavorful
great for leftovers

How to Serve this Meal to the Family

For Toddlers

If a bowl with all of these different foods together scares your toddler, then I would serve this meal in a sectioned plate or on a plate with the curry and rice separated from each other. You can also separate the chicken and veggies from each other and serve each food in its own group – pile of chicken, small pile of carrots, etc.
You should chop the veggies and chicken up to whichever size is good for your small toddler – “pea” size pieces work great for smaller kids.

For Kids

New to Curry – If kids are not used to a curry dish, you can easily serve this meal by separating the chicken from the veggies and serving the rice on the side. This is visually easier for some kids (especially picky-eaters) to process and be able to start eating from.
Used to Curry Dishes – you can add in chopped cilantro and a couple drops of sriracha if they are up for it.

For Adults

My husband and I love this dish with cilantro and all of the sriracha on top!
You can also serve this curry over cauliflower rice or mixed greens if you are watching your carbs.

MORE Family Dinner Recipes YOU’LL LOVE –

20 Healthy Toddler Meals (what my toddler eats in a week)
Baked Seasoned Chicken Tenders for Baby + Toddler
Kid-Approved Summer Veggie Pizza
Butternut Squash ‘Mac and Cheese’ for Toddler
Taco Tuesday for Baby + Toddler
DIY Family Dinner – Greek Platter

DID YOU MAKE THIS CURRY CHICKEN & VEGGIE RECIPE?
I’D LOVE TO KNOW HOW IT TURNED OUT! LEAVE A COMMENT AND A ⭐️ RATING BELOW 👇

1 tbsp olive oil
1/2 white onion chopped
1 clove garlic minced
1/2 lb chicken breasts cut into cubes
2 tbsp tomato paste
2 tsp mild curry powder
1/2 tsp fresh ginger grated
1 medium carrot peeled and cut into coins or finely chopped
1/2 cup frozen peas
1/2 red pepper seeded and chopped
1 – 14 oz can of full fat coconut milk

Serve with

2 cups cooked brown rice, white rice or cauliflower rice

In a medium pot, heat olive oil over medium heat. Add the onion and garlic and cook until tender, roughly 4 minutes.
Add in cubed chicken and cook for 4-5 minutes until browned, stirring often. The chicken will not be done at this point.
Add in the tomato paste, curry powder and ginger, and stir for 1 minute, coating the chicken.
Add in the carrots, peas, red peppers and coconut milk and bring to a simmer over medium heat. Reduce heat and simmer for 8-10 minutes.
Let cool slightly and serve over brown rice.

Age: can serve 1 year and up. For toddlers, make sure to cut the veggies and chicken to small bite size pieces.

Rice Options: feel free to use brown rice, white rice or cauliflower rice in the recipe. Thin rice noodles would also be a fun addition to this meal.

Veggie Options: you can use which ever veggies your family prefers in this recipe – broccoli, cauliflower, snap peas, edamame, zucchini, sweet potatoes, etc.

Family Dinner: if making this for the whole family, I would double (or triple) this recipe so you have enough for the entire family and some leftovers.

Serving: 1small serving, Calories: 388kcal, Carbohydrates: 12.4g, Protein: 15.54g, Fat: 33g, Saturated Fat: 23.9g, Cholesterol: 50mg, Sodium: 101mg, Potassium: 589mg, Fiber: 4.6g, Sugar: 6.8g, Vitamin A: 2796IU, Vitamin C: 18.7mg, Calcium: 46mg, Iron: 3mg

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Fruity Chicken Curry for Kids

All Posts, by Date » Lunch / Dinner » Family Friendly Dinners » Fruity Chicken Curry

By: AmyPosted: Aug 2, 2020Updated: Aug 3, 2020

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Fruity Chicken Curry is a fantastic first curry for kids and babies. The sultanas and apples add a lovely sweet taste and they pair beautifully with the spices.

This curry has been developed with babies and children in mind but this is a meal the whole family will love. Readers love this recipe because it:

Has no unusual ingredients - there isn't a long list of spices to buy, just everyday ingredients.
Quick and easy - No fancy steps or having to marinate for hours.
Flavoursome - The curry powder along with the sweetness of the fruit and veggies gives great flavour.
Kid-friendly - Because if the kids are happy the parents are too...:)

A Few Notes on the Ingredients...

Chicken: This recipe uses breast meat but if you prefer thigh meat then please use it, it works great. (The cooking method is slightly different and detailed in the recipe card.)
Curry Powder: Curry powders vary greatly and will change the taste of this curry. Study the ingredient list, some brands have salt pretty high up in the ingredient list, which you want to avoid for babies and young toddlers. They also range in spice level, look for mild curry powder. Currently, in my spice drawer, I have Clive of India, Authentic Curry Powder and Aldi’s (Australia) own brand. The Aldi version contains no salt and is made with 100% spices. The Clive of India does contain salt but it is the last ingredient on the list.
Canned Tomatoes: Chopped or crushed work well, you can also replace with passata if you prefer.
Stock: Use low sodium or homemade if cooking for a baby or young child.
Sultanas: You can use raisins or replace with some chopped dried apricot.

Cooking Steps and Tips

Sear the chicken in a little oil, (no need to cook through), remove and add back in at the end of cooking. This stops the chicken drying out and becoming tough.
Saute the onion and garlic until the onion becomes translucent.
Add the carrots, pepper and curry powder and cook for 1-2 minutes. If you find that it starts to catch on the bottom of the pan, add a little stock.
Add remaining ingredients and allow to simmer for 15 mins, covered. This allows the apple and carrot to soften and the flavours to develop.
Add the chicken back to the pan and cook for a further 10 mins. Until the chicken is cooked through and the sauce has thickened. Add extra stock if needed.

Fussy Eater Tips

Texture: If your child prefers a smooth curry sauce then you can blend before adding the chicken back into the pan. Add more stock, if needed, to thin the gravy.
Vegetables: Don't like bell peppers? Switch them out for other veggies. (e.g broccoli, cauliflower, spinach, peas)
Family style: Curries are great for serving family-style. Serve a big pan of curry with lots of sides (rice, nan bread, popadums, yoghurt, cucumber sticks, tomato wedges etc) and allow your kids to serve themselves.

Curry for Babies

Babies are a lot more accommodating to new foods and so it is a great idea to introduce new flavours and spices early. This fruit chicken curry is mild but packed full of flavour, a perfect first curry!

A few things to note when cooking curry for babies:

Curry Powder: As mentioned above, not all curry powders are created equally. Check the ingredient list and look for a mild curry powder without added salt and sugar.
Stock: Use homemade stock or a low salt stock to keep sodium levels down.
Chicken: Breast meat can be a little dry and thigh meat is often preferred by babies (see recipe card for cooking instructions if using thighs).
Fruit and Vegetable pieces: Chop to a size that your baby is comfortable with eating.
Too Spicy? All curry powders are different if you find that the curry is too spicy then stir through some yoghurt (or coconut milk) This has the added benefit of cooling down the temperature too!

Storage and Reheating Instructions

Refrigerate: Allow the curry to cool; store in an airtight container and refrigerate for up to 2 days. Reheat on the stovetop or microwave.
Freeze: Allow the curry to cool; transfer to an airtight container and freeze for up to 3 months. Thaw, overnight, in a refrigerator and reheat on the stovetop or microwave.

You May Also Like

Curried Eggs,
Curried Lentil Bake
Curried Lentil and Coconut Soup.

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4.91 from 11 votes

Author: Amy

Fruity Chicken Curry for Kids and Babies

A delicious and easy mild curry. The apple and raisins add a hint of sweetness that pairs great with the spices of the curry powder.

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▢ 1 tablespoon Vegetable Oil
▢ 600g (1.3lb) (2 large) Chicken Breasts sliced
▢ 1 Onion finely chopped
▢ 1 teaspoon Garlic minced
▢ 1-3 tablespoon Mild Curry Powder see notes
▢ 1 Carrot grated
▢ 1 Red Bell Pepper chopped
▢ 1 Apple cored and chopped
▢ 75g (½ cup) Sultanas
▢ 400g (14 oz) Canned Chopped Tomatoes
▢ 365ml (1½ cups) Chicken Stock

Heat half of the oil in a large skillet over high heat. Sear the chicken(no need to cook through) and remove from pan.
To the same pan, add the remaining oil and turn the heat down to low. Add the onion and garlic. Sautee for around 3 minutes, until onion is translucent.
Add the carrot, pepper and curry powder and cook for a further 1-2 minutes. If you find that the powder is starting to stick then add a splash of stock.
Add remaining ingredients (apart from the chicken) and allow to simmer for 15 mins, covered.
Add the chicken back to the pan and cook for a further 10 mins. Until the chicken is cooked through and the sauce has thickened.

CHICKEN THIGH: Some babies/children can find breast meat a little dry. If you prefer to use thigh meat you can. Follow the same instructions but do not remove the thigh meat from the skillet, allow it to cook for the whole cooking time.

CURRY POWDER: Curry powders vary a lot and can really change the taste of this curry. For young kids look for mild curry powder. Watch for salt levels too, some powders can have a very high salt content. I always add 3 tablespoon of curry powder and my children like this amount and do not find it too spicy. However, every curry powder is different and you may wish to start with 1tbsp and add more if needed. If you have added too much and find it too spicy stir through some yoghurt or coconut milk.

BABIES: If cooking for a baby / young toddler then use homemade chicken stock or low sodium stock. You can also dilute with a little water. See note above with regards to checking the ingredient list on curry powders, some contain a lot of salt and sugar.

STORAGE: Allow the curry to cool; transfer to an airtight container and refrigerate for up to 2 days or freeze for up to 3 months.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.

Course:Main Meal

Cuisine:Indian Inspired

Did you make this recipe?Tag me on Instagram at @healthylittlefoodies or leave me a comment & rating below.

*This recipe post was originally posted Nov 2013. It has been updated with more cooking information and photos. The recipe has also changed slightly. If you would like the original recipe please e-mail me [email protected]

Meet Amy

Amy Whiteford runs the blog Healthy Little Foodies. She is a mum to two, has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition. She uses her experience and knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more

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Reader Interactions

How to teach a one-year-old child to chicken curry

Sergey Zverev

Children become conservative with age, and you can’t force them to try anything new nutrition dexterously processes brown vegetable. While she explains that sweet potato is much tastier and healthier than potatoes (it has very little starch and a lot of vitamins), all 15 students of the course - young mothers of about thirty - jump up from their seats and run to inspect the root crop. “How many holes are ten? Fifteen? Is it better with a knife or a fork? And what kind of knife? - There are no trifles in matters of baby food.

The “Little Gourmet” course of the Ragout Culinary School – three weekly classes of 3-3.5 hours each – is taught by the chef and owner of the Select Cake confectionery studio Katerina Agronik. The course includes a dozen recipes, according to the list of ingredients and names, in no way combined with the traditional idea of children's nutrition - "Curry with chicken", "Tropical cocktail", "Risotto with green peas and baked salmon".

“My task,” says Katerina Agronik, “is to expand the range of a child's taste at a very early age. Firstly, it is good for development, and secondly, it will be much more difficult to do it later. Children become conservative with age, and you can’t force them to try anything new. The fact that my daughter is happy to perceive new tastes makes my life easier - I can travel with her and together we get a new gastronomic experience.

It all started with the birth of her daughter Sonya: still pregnant, Katya realized that she did not have an answer to the question of what to feed her child, and the experience of a professional culinary specialist does not help here at all. In Russia, she did not find information on how to organize baby food - except for the forums of crazy mothers and discussions around the fashionable “pedagogical complementary foods”, when the child himself eats what he wants from the parents’ plate, there were no recipes or recommendations. Then she went to the supermarket and bought a jar of baby food. She ate a spoonful of factory puree and realized that she would never feed a child with this.

Making baby puree is the core of the course, and a lot of news awaited the listeners. Not only can sweet potatoes be used instead of potatoes, but in addition to traditional apples, mango, papaya and figs can be used. Katya, in front of the astonished audience, put all the products in the oven before punching with a blender. In her opinion, the taste of vegetables, and especially fruits, is revealed precisely during heat treatment, and pasteurization - the technology for preparing canned mashed potatoes - kills the taste and makes all mashed potatoes the same, be it broccoli or carrots. Baked bananas are actually much tastier than fresh ones.

The second know-how is product combinations. Katya mixed broccoli with pears, and buckwheat with beets, and passed the bowl with mashed potatoes in a circle: both of them could not be called a delicacy, but it was not at all like ordinary baby food. In fairness, it should be noted that all food for children under one year old is made virtually without salt, and Katya strictly follows this rule.

“Green vegetables should not turn into a paste after cooking,” Katya takes a saucepan with boiling green beans and puts it under a stream of ice water, “so after cooking they need to be shocked. ” The audience is as shocked by the bright color of boiled vegetables as the beans.

“Food has to be beautiful,” Katya explains. “And for a child to want to eat it, you don’t need to mold mushrooms out of it, cut figures out of carrots and make a forest out of broccoli, it just needs to be cooked right.”

These recommendations are universal, but in general, Katerina Agronik's course is designed for children under one and a half years old. By her own admission, she spied on the idea in America - a huge number of methods have been developed there on how to feed the smallest and gradually accustom them to the common table. In Russia, this is more difficult. For older children, there are books with recipes by Jamie Oliver and Yulia Vysotskaya, but for little ones, it turns out, there is nothing to think of but milk, cereals or mashed potatoes.

According to Katya, now is the right moment for such a course - people have begun to pay more attention to what they eat: they choose products more carefully, they are not afraid to try new things. Now the most difficult thing, says Katya, is to explain that children can also season porridge with coconut milk or fry vegetables in grape seed oil.

After the first class, the students left with a pile of recipes and a list of exotic foods. There was a lot to cook and varied, and children from one to two years old had to eat it all. Everything worked out, except for one thing: even such small children are not so easy to transfer from vegetable puree to risotto. But, many students admitted, the husbands were extremely pleased with the new menu.

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