• 1 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 2 clove garlic, finely chopped
  • 1 tbsp peeled and finely chopped fresh root ginger
  • 0.5 tsp turmeric
  • 1 heaped tsp ground coriander
  • 1 heaped tsp ground cumin
  • 1 stick cinnamon
  • 2 British skinless chicken breasts, cut into bite-sized pieces
  • 150 g basmati rice
  • 40 g raisins
  • 400 g peeled and deseeded butternut squash
  • 500 ml chicken stock
  • 2 tbsp chopped fresh coriander
  • 1 tbsp mango chutney
  • 2 tbsp toasted flaked almonds (optional)


  1. 1

    Heat the oil in a saucepan and add the onion, garlic, ginger, turmeric, coriander, cumin and cinnamon stick. Cook for about 6 mins, stirring every now and then until the onion is softened. Add the chicken pieces, turn up the heat, and stir fry for 2 mins.

  2. 2

    Stir the rice into the mixture along with the raisins and butternut squash. Pour in the stock and stir well. Bring to the boil and simmer for 8-10 mins until the rice is cooked and has absorbed all the liquid.

  3. 3

    Remove from the heat and fluff up the rice with a fork, then gently stir in the coriander, mango chutney and flaked almonds, if using. For adults, add some chilli flakes for a bit of spice and serve with extra mango chutney.


    Cook's tip: for baby place the rice and chicken mixture in a blender without the almonds and add a little extra low-salt chicken stock. Blitz to a rough purée. Toddlers might like theirs served with some cucumber raita.

Nutritional Details

Each serving provides
  • Energy 2583kj 617kcal 31%
  • Fat 20.4g 29%
  • Saturates 3.2g 16%
  • Sugars 31.0g 34%
  • Salt 2.4g 40%

% of the Reference Intakes

Typical values per 100g: Energy 327kj/78kcal

Each serving provides

59.5g carbohydrate 9.0g fibre 44.2g protein

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