Chicken & Veggie Korma Curry Pie

• 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 (when no longer pink inside), 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 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 of water if the mixture looks too thick.

• Transfer chicken curry to a baking dish. • Evenly spread mashed potato over the top. • Grill pie, until lightly golden, 8-10 minutes.

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