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Chicken curry pies with sweet potato
Chicken curry pies with sweet potato
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Simplify this delicious chicken pie with sweet potato mash topping.
Ingredients:
  • 700g sweet potato (kumara), peeled, coarsely chopped
  • 1 brown onion, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 600g chicken breast fillets, cut into 2-3cm pieces
  • 42.00 gm korma curry paste
  • 2 tsp plain flour
  • 400g can diced tomatoes
  • 80ml (1/3 cup) water
  • 150g (1 cup) frozen peas, thawed
  • 10.60 gm fresh lime juice
  • 8.00 gm brown sugar
  • Steamed green round beans, to serve
Instructions:
  • Preheat oven to 180°C. Boil sweet potatoes until tender, then mash until smooth.
  • In a hot frying pan, sauté onion and carrot until soft, about 3-4 minutes. Brown the chicken for another 3-4 minutes. Stir in curry paste for 1 minute, then add and stir in flour for an additional minute. Pour in tomato and water, stirring as you bring to a boil. Cook for 2-3 minutes until slightly thickened. Remove from heat and fold in peas, coriander, lime juice, and sugar. Enjoy!
  • Portion the curry evenly into four 250ml (1-cup) ovenproof dishes, then place them on a baking tray. Sprinkle the top with sweet potatoes, and bake for 15 minutes until golden. Serve with beans.

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