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Apricot Chicken Curry | Sophia's Kitchen

Apricot Chicken Curry

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Servings: 2 servings

One of Hermione's favourite dinners is this Apricot Chicken Curry. It's such a great baby weaning recipe, and is a lovely way to introduce your child to complex flavours and textures. This meal can be pureed for young babies, or kept whole if they're older and eating confidently.


  • 20 g ginger in small chunks
  • 200 g butternut squash peeled, in small chunks
  • ½ red onion peeled
  • ½ red pepper in small chunks
  • 100 g carrot peeled, in small chunks
  • 5 dried apricots
  • 30 g olive oil or ghee
  • 200 g chicken thigh fillets in small chunks
  • 1 tsp korma paste
  • 175 g coconut milk


  1. Place the ginger in the mixing bowl. Chop 2 Sec / Speed 7. Add the squash, onion, red pepper, carrot and apricot and chop 3 Sec / Speed 5. Add the olive oil and fry 3 Min / 100C / Speed 1.

  2. Add the chicken thigh fillets, korma paste and coconut milk and combine 5 Sec / Speed 5, then cook 15 Min / 100C / Speed 1.

  3. Once cooked, either serve as it is or blend 30 Sec / Speed 10. If your baby is younger than 9 months you can serve it either blended or chopped finely 20 Sec / Speed 6.

  4. You can add in 1 tbsp of rice to each 2-3 tbsp of chicken curry and mix it together for a little extra texture. Alternatively, for older babies, serve with rice on the side. 

Nutrition Facts
Apricot Chicken Curry
Amount Per Serving
Calories 669 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 23g144%
Cholesterol 98mg33%
Sodium 133mg6%
Potassium 1286mg37%
Carbohydrates 38g13%
Fiber 6g25%
Sugar 18g20%
Protein 21g42%
Vitamin A 21107IU422%
Vitamin C 65mg79%
Calcium 106mg11%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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