Chicken Curry Pie With Sweet Potato

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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).