Curried Chicken 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:
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
1 tin(s)
Tomato Paste
Not included in your delivery
2 tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)3318 kJ
Energy (kcal)793 kcal
Fat37.4 g
of which saturates23.9 g
Carbohydrate76.4 g
of which sugars17.2 g
Dietary Fiber2.4 g
Protein43.4 g
Cholesterol0 mg
Salt2.37 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
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.
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.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the 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.
4
- Add the North Indian spice to the pan and fry until fragrant, 30 secs.
- Stir in the tomatoes, tomato paste, 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.
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 (per 2P), cut into small pieces and distribute over the top of the mash.
- Pop the dish in the oven for 5-6 mins.
6
- Once baked, remove the chicken korma pie from the oven.
- Divide the pie between plates.
