CHICKEN MASALA POTATO PIE WITH ASIAN SALAD

Name: CHICKEN MASALA POTATO PIE WITH ASIAN SALAD
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Chinese
Ingredients: For the chicken masala:; 4 chicken legs, boneless and skinless cut into chunks; 3 - 4 large onions, slice; 1 stick cinnamon; 1/4 teaspoon cumin; 10 cardomon pods, discard shells; 2 tomatoes; 2 heaped tablespoons curry powder; 2 tbsp Knorr Hao Chi Seasoning; 1/2 teaspoon chilli powder, more if you prefer it to be more spicy; 4 bay leaves; 2 tablespoons yoghurt; salt & black pepper, to taste; 1 cup hot water or as nedded; 5 russet potatoes, peeled & boiled till soft; 4 cloves garlic, minced; 60 g unsalted butter; 100 ml milk or as needed; 1 tablespoon garam masala; salt & Balck pepper, to taste; 100 g cheddar, shredded; 2 spigs coriander, chopped; 1 packet mixed ready-to-eat salad leaves; 1 tablespoon white wine vinegar; 1 teaspoon Djion mustard; 1 tablespoon mayonnaise; 2 tablespoons extra virgin olive oil; salt & black pepper to taste

Vegan

This recipe for potato pie is a lovely fusion of eastern and western flavors, and makes for a delicious meal on its own.

40 mins

Cooking Time
Medium

Difficulty
15 mins

Prep Time
4 People

Serves

For the chicken masala:
4 chicken legs, boneless and skinless cut into chunks
3 - 4 large onions, slice
1 stick cinnamon
1/4 teaspoon cumin
10 cardomon pods, discard shells
2 tomatoes
2 heaped tablespoons curry powder
2 tbsp Knorr Hao Chi Seasoning
1/2 teaspoon chilli powder, more if you prefer it to be more spicy
4 bay leaves
2 tablespoons yoghurt
salt & black pepper, to taste
1 cup hot water or as nedded

For mashed potato:

5 russet potatoes, peeled & boiled till soft
4 cloves garlic, minced
60 g unsalted butter
100 ml milk or as needed
1 tablespoon garam masala
salt & Balck pepper, to taste

For the pie topping:

100 g cheddar, shredded
2 spigs coriander, chopped

For the asian salad

1 packet mixed ready-to-eat salad leaves

Salad dressing:

1 tablespoon white wine vinegar
1 teaspoon Djion mustard
1 tablespoon mayonnaise
2 tablespoons extra virgin olive oil
salt & black pepper to taste

(For the Chicken Masala) Heat vegetable oil in a casserole. Add onions, cinnamon, cardamom and cumin and stir 5 minute.
Stir in curry powder, Haochi, chilli powder, salt, pepper and chopped tomatoes followed by chicken, bay leafs and water.
Allow chicken to cook about 15 min or until chicken is cooked before dishing out, thicken with yogurt.
(For the Mashed Potato) Mix cooked potato with butter, garlic, milk, garam masala, salt and black pepper. Mix until well-combined.
(To assemble the pie) Fill half the ramekin with the cooked chicken masala. Top the other half with the mashed potato mixture.
Sprinkle with Cheddar and bake 180 degrees preheated oven, approx 15 mins or nicely melted.
Garnish with chopped coriander.
(For the Asian salad dressing) Whisk salad dressing and toss into salad