Coconut Chicken Breast Curry Pie

Nutrition per serve

Ingredients

• 2pcs carrot
• 1pcs onion
• 1bunch coriander
• 1pcs potato
• 300g free-range chicken breast fillet
• 5g ground turmeric
• 50g Indian butter curry paste
• 200ml coconut milk
• 20g shredded coconut
• 20g roasted peanuts
• 23ml neutral-flavoured oil
• 3ml white vinegar
• 1pcs vegetable oil spray (optional)

Method

1. Step 1 — Prep ingredients
   Quarter the carrots lengthwise and cut into 1cm-thick chunks. Coarsely chop the onion. Finely chop one-quarter of the coriander, including the stems. Pick the remaining coriander sprigs, discarding the stems. Cut the unpeeled potato into 5mm-thick slices.
2. Step 2 — Boil potato
   Put the potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 4 mins or until just tender. Drain.
3. Step 3 — Cook chicken
   Meanwhile, cut the chicken into 2cm chunks. Combine the chicken, ½ tsp turmeric* and 2 tsp oil in a bowl and season with salt and pepper. Heat 2 tsp oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring occasionally, for 3-4 mins until just cooked through. Remove from the pan.
4. Step 4 — Cook curry
   Heat 2 tsp oil in the same pan over medium heat. Cook the carrot and onion, stirring regularly, for 3 mins or until onion is softened. Add curry paste and chopped coriander and cook, stirring, for 1 min. Stir in the coconut milk and 60ml (¼ cup) water and bring to a simmer. Reduce heat to medium and cook for 3 mins or until slightly reduced. Heat grill to high.
5. Step 5 — Make pie
   Stir the chicken and ½ tsp white vinegar into the curry. Taste, then season with salt and pepper. Transfer the curry to a 1L (4 cup) baking dish. Overlap the potato over the curry, spray with oil (or brush with 2 tsp oil) and season with salt and pepper. Put the dish on an oven tray and grill for 8 mins or until the potato is golden.
6. Step 6 — Toast coconut
   While the pie is grilling, put the coconut in a cold small frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Scatter the pie with the coconut, coriander sprigs and peanuts to serve.

Allergens

Cashew, Sulphites, Peanut