By introducing spices to baby from a young age, your child will grow up to be more open to a variety of food. When you make up the Tikka Masala curry powder, you can just adjust the spices to suit your child's taste.
You can also easily pick up a pre-made spice blend from most stores.
Tikka Curry Powder
1 tbsp Coriander, ground
1 ½ tbsp Paprika
¼ tsp Turmeric
¼ tsp Nutmeg
¼ tsp Cardamom
¼ tsp Cinnamon
1 tsp Cumin
¼ tsp Black pepper
Mix all the powdered spices together and store in an airtight Portion Pot.
Chicken Tikka Masala
Portions: 4 x Adults
4 skinless chicken breasts, diced
2 tbsp tikka curry powder
1 tbsp fresh lemon juice
1 clove of garlic, minced
3 tbsp olive oil
1 red onion, finely chopped
½ red pepper, finely chopped
½ yellow pepper, finely chopped
½ chilli, finely chopped (optional)
1 tin peeled plum tomatoes
150g full-fat natural yoghurt
- Mix the chicken with 1 tbsp tikka curry powder, lemon juice and garlic. Leave to marinate for half an hour.
- Heat your pan to a medium heat and add 2 tbsp oil. Cook the chicken for about 10 minutes or until it’s cooked through. Set aside.
- Heat the remaining oil in the same pan then cook the onions, peppers and chilli until browned.
- Stir in the tomatoes, 1 tbsp tikka curry powder and the chicken. Bring to a boil, then simmer for 10-15 minutes until the sauce thickens.
- Stir through the yoghurt and serve with rice or freeze for future use.
For Baby 6 months+
See page 107 of my Baby and Family Book (2nd Edition) for a clear breakdown of how to offer this recipe to your baby depending on their weaning/feeding stage.