Double Chicken & Veggie Korma Curry Pie
with Mash Potato Topping
A curry pie is the blend of two perfect warm dishes coming together to deliver us a hearty dinner. Korma curry is peppered with chicken and a rich variety of veggies like tomato and spinach, with a potato mash top to hold all the delicious flavours in a pie that will surely be gobbled up in no time.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
tomato
1
brown onion
2 packet
chicken breast
1 sachet
Mumbai spice blend
1 packet
mild curry paste
1 packet
coconut milk
1 sachet
chicken-style stock powder
1 bag
baby spinach leaves
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the saucepan. • Add the butter and milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While potato is cooking, roughly chop tomato. • Thinly slice brown onion. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
TIP: Cook chicken in batches for the best results.
• Preheat grill to medium-high. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion and tomato until tender, 5-6 minutes. • Add mild curry paste and cook until fragrant, 1 minute. • Add coconut milk and chicken-style stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. • Remove from heat, then add baby spinach leaves and chicken, stirring until combined.
TIP: Add a splash water if the mixture looks too thick.
• Transfer chicken curry to a baking dish. • Evenly spread mash potato over the top. • Grill pie until lightly golden, 8-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
• Divide chicken and veggie korma curry pie between plates to serve. Enjoy!