Mild Chicken Curry for Kids

This dish is so much tastier when made from scratch. I prepare a mild chicken curry based on coconut milk, curry, gently sautéed onion, my homemade chicken stock, a splash of cream, tender pieces of chicken (better living 2 stars), and sultanas. My son loves it. I serve it with basmati and brown rice mixed with finely chopped steamed vegetables.

Chicken thigh fillet (better living 2 stars), courgette, peas, cauliflower, broccoli, white onion, garlic, lemon [sulphites], fresh ginger, chilli powder, cinnamon, cardamom, curry masala (contains coriander seed, turmeric, and mustard seed), raisins [sulphites], cream [lactose, milk], yoghurt [lactose, milk], basmati rice, brown rice, coconut milk, santen (coconut cream), palm sugar, homemade chicken stock (contains celery), pepper and salt, sunflower oil.

Allergens: koemelk, lactose, mosterd, selderij, sulfiet.

MicrowaveMarleen's choice

Heat the chicken curry with the rice and vegetables loosely covered for 3-4 minutes (1 person) to 4-6 minutes (2 or more persons).

Oven — 200°C, 15-25 min

Preheat the chicken curry with the rice and vegetables covered with aluminium foil or an ovenproof dish for 15 minutes (1 person) to 20-25 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy143,7 kcal

Fat4,59 g

of which saturated2,4 g

Carbohydrates16,36 g

Dietary fibre2,1 g

Protein10,45 g

Salt0,28 g

Average weight: 275 g