Chicken Curry Pie, with Crushed Potato Topping

Rich flavoursome curry topped with crunchy buttery potatoes

The days are growing colder and darker, and it’s the time to break out some comfort food. It maybe wholesome, but it doesn’t need to be bland!

Curries are super versatile and go well with most types of carbs, but I decided to try potatoes, with toasted onion seeds.

I let this curry reduce down to quite a thick consistency

I usually make this at the weekend, but you can make a double batch of the curry and freeze it if you want rustle this up for a quick mid week dinner. It’s also a great way to use left over boiled potatoes.

Fry the onion mix for 10 minutes over a medium heat

Ingredients

For the curry

500 Grams Chicken (I used breast meat because it’s what I had, but thighs also work), cut into bite sized pieces)

3 Onions,

2 Chillies

5-6cm Piece of ginger

4 Cloves of garlic

100 Grams Mushrooms (cut into thick slices)

150 Grams Green beans (I used frozen and they were fine)

1 Tsp Cumin

1 Tsp Tumeric

1 Tsp Ground coriander

500ml Passata

250ml Chicken stock (it’s fine to use a stock cube)

1 Tbsp Oil

For the topping

1Kg Potatoes (a floury variety is best), cut into cubes

50 Grams Butter

2 Tsps Onion (Nigella) seeds

Method

  1. Heat a large dry frying pan, and toast the onion seeds. When you start to hear them crackle and pop remove from the pan and set to one side
  2. Add the peeled and roughly chopped onion, garlic and ginger to a food processor as well as the chillies. Blitz the ingredients until broken down to a pulp
  3. Heat the oil over a medium heat in a large pan. Add the onion mixture and cook for 10 minutes, stirring occasionally
  4. Add the rest of the ingredients for the curry to pan and simmer for 25-30 mins, or little longer if needed. This should be quite a thick curry
  5. While your curry is cooking boil your potatoes until soft (I like to leave the skin on, but peel them if you prefer)
  6. Once cooked, drain your potatoes, roughly crush with a fork or potato masher. You aren’t making mashed potatoes, you just need to break them up
  7. Add the butter and toasted onion seeds and mix well
  8. Top the curry with the potatoes and bake in an oven pre-heated to 200 degrees for 30 mins or until the topping is golden brown and crunchy

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