Baby's Chicken curry Marinade

Baby Basics:
Chicken pieces (thigh or breast)
Yogurt (a dollop, or enough to cover the chicken)
Frozen Peas
Sultanas
Garam massala
Turmeric

1. Mix spices with yogurt. Coat chicken and leave to marinade for as long or short a time as you like. (This allows you to prepare ahead and fit in around baby).

2. Transfer all chicken and yogurt into a frying pan with a little oil and stir in peas and sultanas. Keep stirring, cook for about 10 min or until chicken is well cooked through.

3. Blend. Depending on desired consistency, this can be thinned with yogurt, milk or low salt chicken stock.

For Grown ups.
At stage 1, make a larger quantity of marinade ( about 2-3 large spoonfuls of yogurt per person). Take a spoonful out for baby and add ginger, garlic and fresh chillies or chili powder to the marinade, according to your tastes. Marinade the adult chicken.

Fry onions and garlic in a pan, until soft. (If you are cooking for baby at the same time, a little of this can be added to baby's pan). Add marinaded chicken, along with the marinade.

Experiment!
Try adding different veg to baby's curry, the peas and sultanas make a very sweet curry but any other quick frying veg will make a good addition.

Suggested veg for baby and adult portions: peppers, spinach, courgette.

Try adding fresh ginger, cardamon pods, desiccated coconut or fresh coriander to the adult curry for a different taste.

This recipe would also work well with lamb.