Chicken Masala Potato Pie with Asian Salad
This recipe for potato pie is a lovely fusion of eastern and western flavors, and makes for a delicious meal on its own.
- 15 min Preparation Time
- 40 min Cooking Time
- 4 Serv. Recipe Serves
Ingredients & Method
- 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 cardamom pods, discard shells
- 2 tomatoes
- 2 heaped tablespoons curry powder
- 2 tablespoons Knorr Hao Chi
- 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 needed
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- For the Mashed Potato:
- 5 Russet potatoes, peeled & boiled till soft
- 4 cloves garlic, minced
- 60g unsalted butter
- 100ml milk or as needed
- 1 tablespoon garam masala
- Salt & Black Pepper, to taste
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- For the pie topping:
- 100g Cheddar, shredded
- 2 spigs Coriander, chopped
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- 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
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