Pineapple is at the heart of this curry so it is very sweet. If your baby is more of a savoury food lover I would stick with Annabelle’s Chicken Korma recipe or Chicken Korma with Chunky Veg.
All Recipies/ Dinner
Slow Cooked Pineapple Curry
Slow Cooked Pineapple Curry
Ingredients
- 700g chicken breasts, diced
- 3 teaspoons minced garlic
- 400g tin of chopped pineapple (use the juice as well)
- 4 spring onions, diced
- 500g low salt chicken stock
- ½ cup (125g) apricot jam
- ¼ cup (62ml) low salt soya sauce
- 2 tablespoons teriyaki sauce
- 2 tablespoons hoisin sauce
- 4 tablespoons cornflour
Instructions
1
Place all of the ingredients, except the cornflour, into the slow cooker – stir well and cover with the lid
2
Cook on low for 8 hours
3
Just before serving, mix the cornflour with 4 tablespoons of cold water and stir into the curry for 2 minutes
4
Once the sauce has thickened, remove the curry from the heat
5
Serve once cooled.
No Comments