Best Ever Family Recipes
Years ago, pre-children, I remember a food stylist and mum telling me one of the most stressful things about being a parent is trying to get children to eat well.
Three children later and I can relate to this adage more than I ever imagined. Despite the best of intentions, home-cooked pureed Annabel Karmel recipes and several desperate calls to my health visitor, my little tykes – one in particular – are unbelievably fussy.
Never EVER did I think I would allow my child to eat ketchup sandwiches (albeit, reduced salt/sugar on wholemeal bread) and serve fruit instead of vegetables. But I have to confess, that sometimes I do. Life has got so busy that I make meals that meet with the least resistance.
But! It’s a new year and a new
start: time to introduce those
finicky creatures to new tastes.
I’m going to enlist their help with this challenge as they always seem more likely to try new foods when they have cooked it themselves.
So for mums, dads, aunties, uncles, grannies and grandads everywhere, here’s the first (of many) #BestEverFamilyRecipes. I hope you and your little lovelies enjoy it.
Please feel free to share your family favourites; the more the merrier (use #BestEverFamilyRecipes).
This curry is mild and sweet enough for little ones, and even sneaks in some butternut squash (chop the veggies really small).
Easy Chicken Curry
Calories 417 per portion
Fat 17g (8.5g sat) per portion
Suitable for freezing
- Butter 50g (2oz)
- Onions 2, peeled and chopped
- Dessert apples 2, peeled, cored and chopped
- Butternut squash 300g (11oz), peeled and diced
- Curry paste 2 tbsp
- Plain flour 2 tbsp
- Ground ginger 1 tsp
- Ground cinnamon 1 tsp
- Milk 450ml (3/4 pint)
- Mango chutney 2 tbsp
- Cooked chicken 350-2450g (12-16oz), cut into chunks
- Cooked basmati rice, naan bread to serve, optional
- Melt butter in a saucepan and add onion, apple, squash and curry paste. Cover and cook on a low heat for 5 minutes.
- Add flour, ginger and cinnamon and cook for 1 minute, stirring.
- Pour milk into pan, then add mango chutney and cooked chicken. Bring to the boil, stirring, then reduce the heat, cover with a lid and simmer gently for 20 minutes.
- Serve curry on a bed of rice sprinkled with almonds and with naan bread, if using.