CHICKEN CURRY

This is a really good little curry for young children. Mild, creamy
and made only with vegetables in child-friendly colours it also
includes sweetcorn, which is one of the few foods (like pasta,
potatoes and yoghurt) that almost all children seem to eat without
question.
Once your kids are hooked on this you can start sneaking in the
spinach. (Don’t add extra sugar if you don’t want to, especially if
the orange juice is a sweet one.)
2–4 chicken fillets
1 onion
4 carrots
1 large sweet potato
1 tin of sweetcorn
1 small carton of natural yoghurt (or 4 tbsp from a big carton)
1 sachet of coconut or 1⁄2 tin of coconut milk
1 mug of orange juice
1 big tbsp tomato purée
2 tsp mild curry powder (or 1 tsp medium)
1 tsp cumin
1 tsp coriander
1⁄4 tsp ginger
1 tsp sugar
Method
1. Wash and finely slice the carrots; peel the sweet potato, cut into
largish chunks and grate the onion.
2. Cut the chicken into thin strips while you warm some oil in a
large pan.
3. Cook the chicken strips a few at a time unless the pan is big
enough to take the whole lot, in which case, cook all the chicken
in one go. (The meat won’t brown if the pan is full, but it
doesn’t matter with this recipe.)
4. Add the grated onion, sugar and spices to the pan and cook for
a couple more minutes, making sure the chicken is well coated.
5. Add the carrot slices and sweet potato chunks followed by the
orange juice, yoghurt, coconut milk and tomato purée; stir well,
cover with a lid and cook over a low heat for about 40 minutes,
or until the vegetables are just soft.
6. Adjust the seasoning and consistency and serve with couscous,
rice, chips or mashed potatoes (yes, really).