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Chicken Curry Pie With Sweet Potato
By JustJanS on July 03, 2011
Photo by **Jubes**
2 Reviews
- Prep Time: 20 mins
- Total Time: 1 hrs
- Servings: 4
Photo by **Jubes**
About This Recipe
"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."
Ingredients
- 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
- salt and pepper
Directions
- 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.
- 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.
- Add chicken and stir for 3-4 minutes or until browned.
- Add curry paste and stir for 1 minute.
- Add flour and stir for 1 minute. Add tomato and water and stir. Bring to boil.
- 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.
- 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).
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (536 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 428.1
- Calories from Fat 62
- 14%
- Amount Per Serving
- %
- Total Fat 6.9g
- 10%
- Saturated Fat 1.3g
- 6%
- Cholesterol 96.0mg
- 32%
- Sugars 15.9 g
- Sodium 328.0mg
- 13%
- Total Carbohydrate 53.4g
- 17%
- Dietary Fiber 9.8g
- 39%
- Sugars 15.9 g
- 63%
- Protein 38.2g
- 76%
Reviews
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"Well the DM who declares "I don't like and will not eat curry" gobbled it all up and wants the left overs for lunch (I filled a 6 cup (1 1/2 quart casserole dish). The only change I made for to omit the onion for allergy reasons and as we don't really care for coriander I used basil. The DM felt there was too much tomatoe (I used a tin of crush so maybe diced would have suited him better) and the peas were a little mushy (so may be better to put them in frozen and just let them cook in the oven stage) for him but otherwise he quite liked it and for me and the DM it made a perfect diabetic meal which we thoroughly enjoyed. Thank you JustJanS, made for Make my Recipe - Edition 15."
By I'mPat on October 06, 2011 | 1255594
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"Reviewed for Aus/NZ Forum Recipe Swap July 2011- This is a really great recipe- loved everything. A delicious balance of flavours and loved that these potpies were packed full of veges and chicken. Definitely a recipe that we will be enjoying again and again. This was the perfect amount of chicken filling for the large one-cup ramekins. Photo also being posted. Made my own curry paste with recipe#460262 to make this a totally gluten-free suitable meal"
By **Jubes** on July 16, 2011 | 1235372
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