Jules' Kids Chicken and Apricot Curry Recipe

Method

1. Heat the oil in a saucepan. Add the onion and ginger, if using, and sauté gently, stirring for 5 minutes. Add the curry paste and fry, stirring for 30 seconds.
2. Add the remaining ingredients, bring to the boil, reduce the heat, cover and simmer for about 12 minutes until the squash is tender and the chicken is cooked through.
3. Place in a bowl and mash until smooth or blend in a food processor until you have reached your desired consistency.
4. Freeze in individual portions. Thaw overnight in the fridge or for 1-2 hours at room temperature, then microwave or reheat in a small pan until piping hot. Stir and allow to cool before serving.
5. Tip: You can freeze the remainder of the can or carton of coconut milk for use another day.