CURRIED CHICKEN PIE

When you can’t decide between curry and pie – have both!

Hands-on time 20min, plus cooling. Cooking time about 1¼hr. Serves 4

◆ 2tbsp vegetable oil ◆ 4 chicken thigh fillets, cut into bite-sized pieces ◆ 1 large onion, roughly chopped ◆ 3 garlic cloves, crushed ◆ 5cm (2in) piece fresh root ginger, peeled and finely grated ◆ 1tsp ground cumin ◆ ¼tsp hot chilli powder, or to taste ◆ 1tbsp garam masala ◆ 400g tin chopped tomatoes ◆ 400g tin chickpeas, drained and rinsed

◆ 200g (7oz) frozen peas ◆ ½ a 500g block shortcrust pastry

1 Heat oil in a large frying pan over medium heat and brown the chicken pieces all over. Add the onion and cook for 5min until softening, then stir in garlic, ginger and spices and cook for 1min.

2 Add tomatoes and 400ml (14fl oz) water. Bring to the boil and simmer for 20min until sauce has thickened. Stir through the chickpeas and peas and check seasoning.

3 Scrape into an ovenproof pie dish and set aside to cool completely.

4 Preheat oven to 200°C (180° fan) mark 6. Roll out pastry to 3mm (⅛in) thick, just larger than pie dish. Lay on top of dish and crimp edges to seal. Cut a few small steam holes into the pastry with a sharp knife.

5 Bake for 40min, or until pastry is golden brown and the filling is bubbling. Serve with wilted spinach, if you like.

PER SERVING 632cals, 28g protein, 36g fat (10g saturates), 45g carbs (9g total sugars), 10g fibre

FREEZE AHEAD Prepare to end of step 4 (do not preheat oven). Wrap in clingfilm and freeze for up to 3 months. To serve, defrost overnight in fridge. Unwrap and complete recipe, allowing an extra 5min if needed.