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CHICKEN MASALA POTATO PIE WITH ASIAN SALAD
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CHICKEN MASALA POTATO PIE WITH ASIAN SALAD
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Cooking Time
mins
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Prep time
mins
Serves
people
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Nutritional information
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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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