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Chicken and Coconut Korma

You will need

1 tsp oil
150g chicken breast diced
½ onion, finely diced
1 carrot diced
Half tsp korma paste
100 ml reduced-fat canned coconut milk
2 tsp mango chutney

Heat the oil in a non-stick pan. Gently fry the onion, carrot and chicken breast for 10 minutes until tender. Add the remaining ingredients and heat for another 5 minutes. Remove from the heat, cool slightly and chop to a suitable consistency. Then serve with basmati rice.