- 0:25 Prep
- 0:40 Cook
- 4 Servings
- Easy
Take a few shortcuts with this tasty chicken pie topped with mashed sweet potato.
Ingredients
- 700g sweet potato (kumara), peeled, coarsely chopped
- Olive oil spray
- 1 brown onion, finely chopped
- 1 large carrot, peeled, finely chopped
- 600g chicken breast fillets, cut into 2-3cm pieces
- 1 1/2 tablespoons korma curry paste
- 2 teaspoons plain flour
- 400g can diced tomatoes
- 80ml (1/3 cup) water
- 150g (1 cup) frozen peas, thawed
- 2 tablespoons chopped fresh coriander
- 2 teaspoons fresh lime juice
- 2 teaspoons brown sugar
- Steamed green round beans, to serve
Method
- Step 1Preheat 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.
- Step 2Heat oil in a frying pan on medium-high heat. Sauté onion 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.
- Step 3Divide 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 beans.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1565 kj
Energy
5g
Fat Total
1g
Saturated Fat
8g
Fibre
41g
Protein
89mg
Cholesterol
453.66mg
Sodium
18g
Carbs (sugar)
36g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Sam McAdam
- Publication: Australian Good Taste
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