SERVES 4 PREP 10 minutes COOK
20 minutes NUTRITION 2215kJ; 19g fat (8g sat); 15g protein; 31g carbohydrate; 7g fibre a serve COST $3.40 a serve
1 sheet frozen puff pastry, thawed,
cut into 8 triangles
1 onion, finely chopped
2 cloves garlic, crushed Cooking oil spray
400g chicken thigh fillets,
2 teaspoons plain flour
2 teaspoons garam masala
1 teaspoon ground cumin
2 cups boiling water
2 large salt-reduced chicken
500g all-rounder potatoes
(such as desiree), chopped
½ cup frozen peas
½ cup bought low-fat tzatziki, to serve 1/3 cup mango chutney, to serve
1 Preheat oven to 220ºC/200ºC fan-forced. Line an oven tray with baking paper. Place pastry on tray. Bake for 8 minutes or until puffed and golden.
2 Meanwhile, spray onion and garlic with oil. Heat a large frying pan over moderate heat; cook and stir onion and garlic for 2 minutes or until soft. Add chicken; cook and stir for 1 minute or until browned. Add flour, garam masala and cumin; cook and stir for 30 seconds or until fragrant.
3 Add the boiling water, crumbled stock cubes and potato to pan. Bring to the boil. Reduce heat; simmer for 8 minutes or until mixture thickens slightly and potato is tender, adding peas in last 2 minutes of cooking.
4 Spoon chicken mixture into 4 x 1½-cup serving dishes. Top with pastry. Serve with tzatziki and mango chutney (if using).