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 and topped off with potato mash to hold all the delicious flavours in a pie that will be gobbled up in no time.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
carrot
1
Brown Onion
1 packet
Chicken Breast
1 sachet
Mumbai Spice Blend
1 packet
Mild Curry Paste
1 packet
Coconut Milk
1 packet
Baby Spinach Leaves
1 sachet
Brown Mustard Seeds
(Contains Wheat, Gluten;)
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
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 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! Little cooks: Get those muscles working and help mash the potatoes!
• While potato is cooking, roughly chop tomato. • Roughly chop carrot into bite-sized chunks. • 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.
Little cooks: Take charge by tossing the chicken in the spice blend!
• 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.
• Preheat grill to medium-high. Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, carrot and tomato, stirring, until tender, 5-6 minutes. • Add mild curry paste and cook until fragrant, 1 minute. • Add coconut milk and the salt. 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 is too thick.
• Transfer chicken curry to a baking dish. • Evenly spread mash potato over the top. Sprinkle brown mustard seeds over mash. • 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!