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Chicken Curry Pie With Sweet Potato

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Ingredients

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	700 g sweet potatoes, peeled, coarsely chopped (kumara)
	2 teaspoons oil
	1 brown onion, finely chopped
	2 garlic cloves, crushed
	2 teaspoons grated fresh ginger
	1 large carrot, peeled, finely chopped
	600 g boneless skinless chicken breasts, cut into 2-3cm pieces
	1 1/2 tablespoons korma curry paste
	2 teaspoons all-purpose flour
	400 g diced tomatoes
	1/3 cup water
	1 cup frozen peas, thawed
	2 tablespoons chopped fresh coriander
	2 teaspoons fresh lime juice
	2 teaspoons brown sugar

Nutritional information

428.2

Calories

62 g

Calories From Fat

7 g

Total Fat

1.3 g

Saturated Fat

96 mg

Cholesterol

328.1 mg

Sodium

53.4 g

Carbs

9.8 g

Dietary Fiber

16 g

Sugars

38.2 g

Protein

536g

Serving Size

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Chicken Curry Pie With Sweet Potato

Name: Chicken Curry Pie With Sweet Potato
Prep time: 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: American
Ingredients: : 700; : 2; : 1; : 2; : 2; : 1; : 600; : 1 1/2; : 2; : 400; : 1/3; : 1; : 2; : 2; : 2

Features:

Cuisine:

American

Taste's recipe of the day. I made this the other night-it was great. The two teaspoons oil, ginger, garlic and salt and pepper were my additions to the original recipe ( I just can't make a curry without ginger and garlic) I made this in a 4 cup ovenproof dish rather than the one cup ones.

80 min
Serves 4
Easy

Ingredients

700
2
1
2
2
1
600
1 1/2
2
400
1/3
1
2
2
2

Directions

Chicken Curry Pie With Sweet Potato, Taste’s recipe of the day I made this the other night-it was great The two teaspoons oil, ginger, garlic and salt and pepper were my additions to the original recipe ( I just can’t make a curry without ginger and garlic) I made this in a 4 cup ovenproof dish rather than the one cup ones , Wow, Jan, this is fabulous, you’d think it would be a lot of work, but it’s not at all Delicious curry, mild enough to please most people, it perfectly complements the sweet potato topping Such an attractive way to serve, I chose not to do a side of vegetables but did think how lovely this would be for guests (or just ourselves!), served with sambals and some naan bread This made 4 perfect ramekin dish servings, we enjoyed two, and my husband has the other two to loook forward to for an easy and very nice lunch! I will definitely be doing this again, loved this recipe!!! Thank you Jan, this was made for I Recommend tag game, on the recommendation of I’m Pat

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Steps

1 Done	Preheat Oven to 180c Cook Sweet Potato in a Saucepan of Boiling Water For 12 Minutes or Until Tender. Drain and Return to Pan. Mash Until Smooth.
2 Done	Heat Oil in a Frying Pan on Medium-High Heat. Saut Onion, Garlic, Ginger and Carrot, Stirring Occasionally, For 3-4 Minutes or Until Soft.
3 Done	Add Chicken and Stir For 3-4 Minutes or Until Browned.
4 Done	Add Curry Paste and Stir For 1 Minute.
5 Done	Add Flour and Stir For 1 Minute. Add Tomato and Water and Stir. Bring to Boil.
6 Done	Cook For 2-3 Minutes or Until Mixture Thickens Slightly. Remove from Heat. Add Peas, Coriander, Lime Juice and Sugar, Season to Taste With Salt and Pepper.
7 Done	Divide Curry Among Four 250ml (1-Cup) Capacity Ovenproof Dishes. Place on a Baking Tray. Top With Sweet Potato. Bake For 15 Minutes or Until Golden. Serve With Steamed Green Vegetables (broccoli or Beans Would Be Good).