Chicken Curry Pie With Sweet Potato |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Taste's recipe of the day. I made this the other night-it was great. The two teaspoons oil, ginger, garlic and salt and pepper were my additions to the original recipe ( I just can't make a curry without ginger and garlic) I made this in a 4 cup ovenproof dish rather than the one cup ones. Ingredients:
700 g sweet potatoes, peeled, coarsely chopped (kumara) |
2 teaspoons oil |
1 brown onion, finely chopped |
2 garlic cloves, crushed |
2 teaspoons grated fresh ginger |
1 large carrot, peeled, finely chopped |
600 g boneless skinless chicken breasts, cut into 2-3cm pieces |
1 1/2 tablespoons korma curry paste |
2 teaspoons all-purpose flour |
400 g diced tomatoes |
1/3 cup water |
1 cup frozen peas, thawed |
2 tablespoons chopped fresh coriander |
2 teaspoons fresh lime juice |
2 teaspoons brown sugar |
salt and pepper |
Directions:
1. Preheat oven to 180°C Cook sweet potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to pan. Mash until smooth.
2. Heat oil in a frying pan on medium-high heat. Sauté onion, garlic, ginger and carrot, stirring occasionally, for 3-4 minutes or until soft.
3. Add chicken and stir for 3-4 minutes or until browned.
4. Add curry paste and stir for 1 minute.
5. Add flour and stir for 1 minute. Add tomato and water and stir. Bring to boil.
6. Cook for 2-3 minutes or until mixture thickens slightly. Remove from heat. Add peas, coriander, lime juice and sugar, season to taste with salt and pepper.
7. Divide curry among four 250ml (1-cup) capacity ovenproof dishes. Place on a baking tray. Top with sweet potato. Bake for 15 minutes or until golden. Serve with steamed green vegetables (broccoli or beans would be good).
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