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Creamy Chicken Korma with Parsnip

8+ months

Creamy Chicken Korma with Parsnip


Time preparation5min

Time cooking20min

Time Total25min


• 1 small onion (approximately 60g) 
• 40g chicken breast meat 
• 1 large parsnip (approximately 85g) 
• 15ml (1 tbsp) rapeseed or olive oil 
• 5ml (1 tsp) mild curry powder or korma curry paste 
• 200ml coconut milk 
• 100g cooked basmati rice 



• Saucepan
• Food processor


1. Finely chop the onion and chicken breast. Peel and dice the parsnip.
2. Heat the oil in the frying pan and gently sauté the onion, chicken and parsnip with the curry powder.
3. Stir in the coconut milk, bring to the boil then simmer gently for 10 minutes.
4. Stir in the cooked basmati, then mash the mixture or blend in a food processor to a chunky mixture.



This baby chicken curry recipe is suitable for freezing.

Try stirring in fresh spinach leaves at the end of the cooking time and allow them to wilt. This will contribute towards your child’s intake of vegetables for the day.

Good to Know

Our chicken curry for babies lets you give your infant their first taste of ever-popular korma spices and coconut milk. It is good to introduce a wide variety of tastes as your child gets older; a mild curry powder is suitable for this stage of development. Leave more spicy curry powders until they’re beyond 12 months.


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