topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken Korma Pie

Chicken Korma Pie

with spinach and buttery mash

This curry pie is both a warm and warming dish. Korma paste is paired with chicken and nutrient-rich veg such as spinach. A potato mash topping holds all the delicious flavours together in a pie that definitely won't be left on the table for long.

Tags:
Discovery
Family Friendly
Allergens:
Mustard
Barley
Wheat
Total Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

600 grams

Potatoes

1 unit(s)

Tomato

1 unit(s)

Onion

1 sachet(s)

Korma Curry Paste

(Contains Mustard)

1 pack(s)

Coconut Milk

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

60 grams

Baby Spinach

2 sachet(s)

North Indian Style Spice Mix

260 grams

Diced Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

to taste

Milk (Optional)

2 tbsp

Butter

sideBannerName

Nutrition Values

Energy (kJ)3198 kJ
Energy (kcal)764 kcal
Fat37.2 g
of which saturates23.9 g
Carbohydrate70.9 g
of which sugars12.2 g
Dietary Fiber1.5 g
Protein39.4 g
Cholesterol0 mg
Salt2.33 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Oven dish
Potato Masher
Pan with Lid
Colander

Instructions

Make the Mash
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water for the potatoes.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander and return to the pot off the heat.
  • Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper
Get Prepped
2
  • Halve, peel and thinly slice the onion.
  • Cut the tomato into 2cm chunks.
  • Stir the coconut milk (or shake the packet) to dissolve any lumps.
Fry the Chicken
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the ground coriander, onion and chicken. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken.
  • Fry until browned on the outside and cooked through, 5-6 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Make the Pie Filling
4
  • Add the North Indian spice to the pan and fry until fragrant, 30 secs. 
  • Stir in the tomatoes, korma paste, coconut milk and stock.
  • Cover and simmer for 6-8 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Once simmered, add the spinach and stir until wilted.
Bake the Pie
5
  • Once the filling is ready, taste and season with salt and pepper if needed. Add a splash of water if you feel it's too dry.
  • Transfer to an appropriately-sized oven dish.
  • Top with a layer of mashed potato. Use the back of a spoon to evenly spread it out.
  • Take 2 tbsp butter (double for 4p), cut into small pieces and distribute over the top of the mash.
  • Pop the dish in the oven for 5-6 mins.
Finish and Serve
6
  • Once baked, remove the chicken korma pie from the oven.
  • Divide the pie between plates.