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.
The quantities provided above are averages only.
Ingredients
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 Irish 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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- Once baked, remove the chicken korma pie from the oven.
- Divide the pie between plates.
