Chicken & Veggie Korma Curry Pie
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Chicken & Veggie Korma Curry Pie

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.

Tags:
Kid Friendly
Over 30g protein
Calorie Smart
Under 40g carbs
Allergens:
Milk
Wheat
Gluten

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.

Preparation Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

tomato

1

carrot

1

Brown Onion

1 packet

Chicken Tenderloins

1 sachet

Mumbai Spice Blend

1 packet

Mild Curry Paste

1 packet

Coconut Milk

1 sachet

Chicken-Style Stock Powder

1 packet

Baby Spinach Leaves

1 sachet

Brown Mustard Seeds

(Contains Wheat, Gluten;)

Not included in your delivery

olive oil

30 g

butter

2 tbs

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)2653 kJ
Calories634 kcal
Fat34.6 g
of which saturates24.5 g
Carbohydrate33.6 g
of which sugars19.5 g
Dietary Fibre11.6 g
Protein45.8 g
Sodium2261 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan
Baking Dish

Instructions

1
1

• 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!

2
2

• While potato is cooking, roughly chop tomato. • Roughly chop carrot into bite-sized chunks. • Thinly slice brown onion. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken tenderloins and toss to coat.

Little cooks: Take charge by tossing the chicken in the spice blend!

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a bowl.

TIP: Chicken is cooked through when it is no longer pink inside.

4
4

• 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 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 is too thick.

5
5

• Transfer chicken curry to a baking dish. • Evenly spread mash potato over the top. Add brown mustard seeds on top of mash. • Grill pie until lightly golden, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

6
6

• Divide chicken and veggie korma curry pie between plates to serve. Enjoy!