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CHICKEN MASALA POTATO PIE WITH ASIAN SALAD
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Cooking Time
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Difficulty
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Prep time
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Serves
people
Nutritional information
Amount per serving
Total
- 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
- 1 (For the Chicken Masala) Heat vegetable oil in a casserole. Add onions, cinnamon, cardamom and cumin and stir 5 minute.
- 2 Stir in curry powder, Haochi, chilli powder, salt, pepper and chopped tomatoes followed by chicken, bay leafs and water.
- 3 Allow chicken to cook about 15 min or until chicken is cooked before dishing out, thicken with yogurt.
- 4 (For the Mashed Potato) Mix cooked potato with butter, garlic, milk, garam masala, salt and black pepper. Mix until well-combined.
- 5 (To assemble the pie) Fill half the ramekin with the cooked chicken masala. Top the other half with the mashed potato mixture.
- 6 Sprinkle with Cheddar and bake 180 degrees preheated oven, approx 15 mins or nicely melted.
- 7 Garnish with chopped coriander.
- 8 (For the Asian salad dressing) Whisk salad dressing and toss into salad
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