chicken curry pies with sweet potato
Prep 10 mins Cooking 30 mins Serves 4
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 1½ tbs Patak’s Korma Curry Paste 2 tsp plain flour 400g can diced tomatoes 80ml (1/3 cup) water 150g (1 cup) frozen peas, thawed 2 tbs chopped fresh coriander 2 tsp fresh lime juice 2 tsp brown sugar Steamed green round beans, to serve 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.
Heat 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.
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 beans.
PER SERVE 43g protein • 7.5g fat (1.5g sat fat) • 40g carb • 10g dietary fibre • 400 cals (1665kJ)
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