Curried chicken pie

2 OF LOW CAL IRON 5-A-DAY

SERVES 4 PREP 20 mins COOK 25 mins EASY

2 tbsp cold pressed rapeseed oil 500g chicken breasts, cut into chunks

4 spring onions, sliced

3 garlic cloves, grated thumb-sized piece ginger, grated 1 tbsp curry powder

1 large head broccoli, cut into florets, top of stalk thinly sliced 1 tsp soy sauce

250ml low-fat coconut milk, plus a splash

250ml chicken stock

1 heaped tsp cornflour mixed with 1 tbsp hot water

4 large handfuls kale

4 sheets filo pastry

1/2 tbsp nigella seeds

1 Heat oven to 220C/200C fan/ gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Add the chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.

2 Pour tbsp more oil in to the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back in to the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring the mix to the boil, then stir in the kale. Once it has wilted, take off the heat. 3 Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then put in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.

GOOD TO KNOW healthy • low cal • iron • folate

• vit c • 2 of 5-a-day

PER SERVING 461 kcals • fat 15g • saturates 5g • carbs 33g • sugars 5g • fibre 9g • protein 43g • salt 1g