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

Ditch the Diet Chicken Pie

I know what you’re thinking, big woo chicken pie, but trust me this is delicious. Yes, there is a lot of wine and cream, but it also has a lot of vegetables (in my mind that sort of balances it out).

This is a pie to make when you have plenty of people to feed, and it is really satisfying. Serve it with salad in the Summer, or if you’re making it in colder weather it’s fantastic with buttery mashed potatoes and greens. I used shop bought pastry (there I’ve said it, and I’m not even sorry, sometimes life is just too short)

Rich and unctuous, you’re definitely going to want a big slice if this.

Serves 6-8

Ingredients

1 Sheet ready made short crust pastry (you can also use puff pastry if you prefer_

500 Grams Butternut squash

2 Tbsps Vegetable oil

500 Grams Chicken thighs (bones and skins removed)

2 Red peppers

1 Green pepper

2 Sticks of celery

150 Grams Green beans

150 Grams Sweet Corn

Half bottle of white wine ( this was the amount of wine I had hanging around the kitchen, you can reduce this, or remove it and add 250 ml of chicken stock if you would rather not use wine)

2 Tsps Dijon mustard

1 Egg

2 Tbsp Sesame seeds (optional)

Salt and Pepper

The pie filling is so delicious, you’ll have to stop yourself eating it all before you top it with pastry.

Method

  1. Chop the butternut squash into 3-4cm chunks add to a baking tray and sprinkle with 1 tablespoon of vegetable oil before baking for 20 mins in an oven preheated to 200 degree
  2. While the butternut squash is roasting, chop your chicken, peppers, celery, and onion into 3-4 cm pieces (I like the filing fairly chunky)
  3. Heat 1 tablespoon of oil in a large pan, and on a high heat cook your chicken until its sealed. Remove the chicken from the pan, reduce the heat and add the onions, peppers and celery and cook for 5 minutes
  4. Add the green beans, corn, butternut squash and chicken to the pan and add the white wine
  5. Cook on a high heat for 5 minutes until the alcohol has burned of the wine (you can tell this by having a could sniff of the pan, and if it doesn’t make your nose tingle the alcohol has burned off)
  6. Now add the cream and mustard and stir well, it will seem like there is a lot of liquid, but trust me if you continue to cook over a medium heat for another 15 minutes it will thicken into a really delicious sauce
  7. Once the sauce has thickened check the seasoning and add salt and pepper if you think it needs it. Transfer the contents of the pan into a large baking dish, and allow to cool
  8. When the pie filling is cool, pre-heat your oven to 180 degrees and drape your sheet of pastry over the filling. Brush with a beaten egg to get a nice glaze. I also sprinkled mine with sesame seeds because I love them, but don’t stress if you don’t have them, the pie will still be delicious. Cook for 25-30 minutes until the pastry is a deep golden brown