Masala chicken pie
- Sarah Cook
Save recipe
Serves 6
Easy
Prep: 15 mins - 20 mins
Cook: 1 hr and 30 mins
A star rating of 4.3 out of 5.45 ratingsRate
loading...
A Bombay potato-topped coconut curry bake that's healthy and low-fat. Snuggle up with some nutritious comfort food
Freezable
Healthy
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Spiced swede fritters
A star rating of 4.6 out of 5.22 ratings
Sambar
A star rating of 2.4 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp vegetable oil
-
4 skinless chicken breasts
-
2 onions
chopped
-
finger-length piece ginger
grated
-
3 garlic cloves
crushed
-
2 tbsp medium curry powder
-
2 tsp ground coriander
-
2 tsp ground cumin
-
2 tsp black or brown mustard seed
-
2 tsp white or red wine vinegar
-
2 tsp sugar
(white or brown)
-
2 x 400g cans chopped tomatoes
-
150ml light coconut milk
(buy a 400ml can- you'll need more for the topping)
-
1 large red pepper
deseeded and cut into large chunks
-
1 large green pepper
deseeded and cut into large chunks
-
½ a small bunch coriander
leaves roughly chopped, stalks reserved (see below)
For the topping
-
1 ½kg floury potato
cut into very large chunks
-
150ml light coconut milk
-
1 tsp turmeric
-
juice 1 lemon
-
1 bunch spring onions
finely chopped
-
stalks from ½ a small bunch coriander
finely chopped
-
1 tsp kalonji seeds (also known as nigella or onion seeds
)
-
naan bread
to serve (optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal414
low
-
fat10g
-
saturates1g
-
carbs53g
-
sugars12g
-
fibre9g
-
protein30g
-
salt1.2g
low
Ad
Method
-
step 1
Heat a deep frying pan or flameproof casserole dish and add 2 tsp of the oil. Brown the chicken breasts quickly but well on both sides, then remove to a plate. Turn down the heat and add the remaining oil, the onions, ginger and garlic. Fry gently until soft. Add the spices and cook for a few mins, stirring.
-
step 2
Stir in the vinegar, sugar, tomatoes and coconut milk. Bring to a simmer and bubble for 10 mins. Roughly chop the chicken breasts and stir into the pan with any chicken juices and the peppers. Simmer for another 20 mins until the chicken is cooked through and the sauce reduced a little. Take off the heat, stir in the coriander leaves and season to taste – it will need a good seasoning.
-
step 3
To make the topping, put the potatoes in a big pan of water, bring to the boil, then boil until cooked – 10-15 mins depending on how big your chunks are. Drain really well, then tip back into the pan and steam-dry for a few mins.
-
step 4
Add the coconut milk and turmeric to the pan, and mash really well. Season with the lemon juice and some salt, then stir through the spring onions and coriander stalks.
-
step 5
Spoon the chicken masala into a baking dish. Dollop on spoonfuls of mash to cover, then sprinkle over the kalonji seeds. Can be covered and chilled for up to 2 days (or frozen for up to a month).
-
step 6
Heat oven to 200C/180C fan/gas 6 and bake for 25-30 mins (or 45 mins from chilled) until hot through and crisping on top. Serve with naan bread, if you like.
Recipe from Good Food magazine, February 2013
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.45 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...