Indian-Inspired Mild Chicken, Potato & Root Veg Curry

Ingredients

• 150g boneless chicken thighs
• ½ potato, diced
• ¾ carrot, diced
• ½ parsnip, diced
• ¼ leek, finely sliced
• ¼ red onion, finely diced
• ½ garlic clove
• ¼ tomato purée
• 50g plain yoghurt
• 100ml low-salt or no-salt chicken stock or water
• ¾ tsp mild curry powder
• ¼ tsp ground cumin
• ¼ tsp mild paprika
• 5ml oil
• 3g fresh coriander or parsley

Method

1. Heat oil in a large pan. Add red onion and leek. Cook for 5–6 minutes until soft.
2. Add garlic, curry powder, cumin, paprika and tomato purée. Stir for 30 seconds.
3. Add chicken and cook for 5 minutes, turning until sealed.
4. Add potato, carrot, parsnip and stock or water.
5. Simmer gently for 20–25 minutes, until the chicken is fully cooked and vegetables are soft.
6. Remove baby and toddler portions before adding adult seasoning. Mash or chop as needed.
7. Stir yoghurt into the main pan over a low heat. Do not boil hard after adding yoghurt.
8. Serve with rice, naan, flatbread or extra vegetables if wanted.