- 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)
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.
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.
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.