chicken curry pies with sweet potato

Sunday Herald Sun - Body and Soul - - YOU ARE WHAT YOU EAT -

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)

In a world first, Aus­tralian Good Taste gave con­trol of the June is­sue to 50 read­ers. The re­sult? Mouth-wa­ter­ing recipes us­ing sea­sonal ingredients. It’s on sale now for only $3.95.

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