Creamy Butter Chicken Pie
with Cheesy Mashed Potato Topping & Tomato Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Light Cooking Cream
(Contains: Milk;)
2
Garlic
330 g
Chicken Tenderloins
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
3
Potato
1
Tomato
1 packet
Tomato Paste
1 tin
Sweetcorn
Cooking Steps
• Boil the kettle. Finely chop garlic. Peel potato and cut into large chunks. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return saucepan to medium-high heat, add the butter and half the garlic and cook, stirring until fragrant, 1 minute. • Add potato and the milk and season with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, slice tomato into wedges. Drain sweetcorn. • Cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine chicken, mild North Indian spice blend, a drizzle of olive oil and a pinch of salt.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and corn, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium-high. Add tomato paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1 minute. • Stir in light cooking cream and a splash of water and simmer, until slightly reduced, 1-2 minutes.
• Transfer chicken filling into a medium baking dish and spread over mashed potato. • Drizzle generously with olive oil and sprinkle over Cheddar cheese. Grill until golden, 5-10 minutes.
• To a large bowl, add mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. • Toss to coat and season.
• Divide creamy butter chicken pie and tomato salad between plates to serve. Enjoy!
