Chicken Curry Pie With Sweet Potato

READY IN: 1hr
Recipe by JustJanS

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.

Top Review by Karen Elizabeth

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

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C Cook sweet potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to pan. Mash until smooth.
  2. Heat oil in a frying pan on medium-high heat. Sauté onion, garlic, ginger and carrot, stirring occasionally, for 3-4 minutes or until soft.
  3. Add chicken and stir for 3-4 minutes or until browned.
  4. Add curry paste and stir for 1 minute.
  5. Add flour and stir for 1 minute. Add tomato and water and stir. Bring to boil.
  6. 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. 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).

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