Ingredients
6
- Chicken filling
- 10 ml (2 tsp) olive oil
- 1 brown onion, diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 125 g button mushrooms thinly sliced
- 2 cloves garlic, minced
- 10 ml (2 tsp) Rajah All-in-one curry powder with Garlic
- 600 g deboned chicken thighs, cut into chunks
- 1 x 400 g tin diced tomatoes
- 250 ml (1 cup) chicken stock
- 15 ml (1 tbsp) balsamic vinegar
- 50 g tomato paste
- 5 ml (1 tsp) dried mixed herbs
- salt and freshly ground black pepper
- Potato topping
- 1 kg potatoes, peeled and quartered
- 80 ml (⅓ cup) milk
- 30 g (2 tbsp) butter
- salt, to taste
- fresh thyme, to garnish (optional)
Preparation method
- -Heat the olive oil in a deep saucepan. Add the onion, carrot and celery and cook for 3 minutes to soften.
- -Add the mushrooms and cook for another 5 minutes. Stir in the garlic and Rajah curry powder and cook for another minute.
- -Add the chicken and cook to seal. Stir in the tomatoes, chicken stock, vinegar, tomato paste and herbs. Season well with salt and pepper. Allow to simmer for 25 minutes, stirring occasionally, until the sauce has thickened. Check the seasoning.
- -While the filling is simmering, place the potatoes in a pot of cold water. Bring to the boil and cook for 12-15 minutes or until tender.
- -Drain the cooking water.
- -Heat the milk and butter together in the microwave, then pour into the pot. Mash together until smooth and add salt to taste.
- -Preheat the oven to 180ºC. Spoon the chicken filling into a large ovenproof dish. -Spoon or pipe the mash over the top.
- -Bake the pie for 45 minutes until bubbling and golden.
- Garnish with fresh thyme leaves and allow to stand for 5 minutes before serving.