Chicken & Veggie Korma Curry Pie
with Mash Potato Topping
A curry pie is the blend of two perfect warm dishes coming together to deliver us a hearty dinner. Korma curry is peppered with chicken and a rich variety of veggies like leek and spinach, with a potato mash top to hold all the delicious flavours in a pie that will surely be gobbled up in no time.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
tomato
1
leek
1 packet
chicken breast
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 tin
coconut milk
1 sachet
Chicken-Style Stock Powder
1 bag
baby spinach leaves
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, roughly chop tomato. Thinly slice white and light green parts of leek. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
• Preheat grill to medium-high. Return the frying pan to medium-high heat with a drizzle of olive oil. Cook leek and tomato until tender, 5-6 minutes. • Add mild curry paste and cook until fragrant, 1 minute. • Add coconut milk and chicken-style stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. • Remove from heat, then add baby spinach leaves and chicken, stirring until combined.
TIP: Add a splash water if the mixture looks too thick.
• Transfer chicken curry to a baking dish. • Evenly spread mash potato over the top. • Grill pie until lightly golden, 8-10 minutes.
• Divide chicken and veggie korma curry pie between bowls. Enjoy!