Curry Chicken for Baby 10.000

Mark Finkenstaedt for The Washington Post

Apr 15, 2009

Use a mild curry powder for this dish, which is appropriate for babies 1 year old and up.

Make Ahead: Cover tightly and refrigerate for up to 3 days, or freeze for up to 2 months.

Servings: 10
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon canola or grapeseed oil
  • 3/4 pound boneless, skinless chicken breast, cut into very small and thin strips
  • 1 medium zucchini, cut into small dice (1 cup)
  • 1/2 cup coconut milk
  • 1/2 cup vegetable or low-sodium chicken broth, preferably homemade
  • 1 teaspoon red curry paste or mild curry powder
  • 15 basil leaves, finely chopped (2 tablespoons)


Combine the cornstarch and water in a small bowl; mix well.

Heat the oil in a wok or large saute pan over medium-high heat until the oil shimmers.

Add the chicken and stir-fry for 2 to 3 minutes, until no trace of pink remains. Use a slotted spoon to transfer to a plate.

Add the zucchini, coconut milk, broth and curry paste or powder to the wok or saute pan; stir to combine. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, for 6 to 7 minutes, until the zucchini is tender.

Return the chicken to the wok or sauce pan, and add the basil and the cornstarch mixture. Cook, stirring constantly, for about 2 minutes, until the sauce has thickened. Let cool to lukewarm before serving, or cool thoroughly before storing.

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Recipe Source

From Ryan Morgan, executive chef at Art and Soul restaurant in Washington.

Tested by Bonnie S. Benwick.

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