Chicken and Vegetable Curry Recipe for Baby 6mth+

Modelled on the fruity curries of yesteryear, this mild chicken curry can be made using almost any vegetable and is a great way to start your bub’s love affair with all things curry and coconut.

It is great with cauliflower, peas, and potatoes – either instead of, or as well as, what’s listed here. If you’re adding more veggies just keep an eye on the amount of liquid during cooking as you may need to add more. All veggies should be diced to about 1 cm, or as small as you can manage.

If you are going to puree you can make your dice bigger and vary cooking times as required.

Chicken and Vegetable Curry Recipe

Age: fourth month of eating, plus (unless pureeing, so can be served to babies in their first month of eating)

Suitable for freezing

Makes: 4 cups (I know this is a lot but it freezes beautifully and the whole family will love it!)

Prep time: 5 minutes

Cooking time: 25 minutes


1 Granny Smith apple, peeled and cored

1 tablespoon vegetable or cooking oil

1 small onion (100g), finely diced

1 garlic clove, minced

½ teaspoon mild curry powder

¼ small butternut pumpkin (200g), peeled and diced

250 ml (1 cup) salt-reduced chicken stock

1 cup coconut milk

1 small head of broccoli (about 100g), stalk included but chopped separately

1 chicken thigh (about 150g) finely diced, or equivalent weight in chicken mince

1 small zucchini (100g), finely diced

¼ cup medium-grain rice

¼ cup sultanas


  1. Place the apple in a microwave-safe jug with a lid and microwave for 3 minutes until soft (or cook on the stovetop). Mash with a fork and set aside.
  2. Meanwhile, heat the oil in a heavy-based saucepan and sauté the onion for 5 minutes until translucent.
  3. Add the garlic and curry powder and stir for 1 minute.
  4. Add the pumpkin, stock, and coconut milk. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  5. Add the remaining ingredients, including the apple. Simmer covered for 15 minutes until thick, stirring reglularly.
  6. Remove from the heat and leave to rest for 10 minutes. Any excess liquid should be absorbed.
  7. Puree to the desired consistency, or leave as is. Divide into portions and freeze.


Tip: Try gently roasting the pumpkin first to alter the flavour of this dish.


This recipe is from Emily Dupuche, mum and author of ‘Food Babies Love: A Guide to Introducing Solids’, which contains practical baby food ideas that the whole family can enjoy. All the recipes are recommended by nutritionists, paediatricians, and child health professionals.

To order ‘Food Babies Love: A Guide to Introducing Solids’ head to the link here.

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