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CHICKEN MASALA POTATO PIE WITH ASIAN SALAD

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • 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