This pie is not really a pie, more a curry shepherds pie. It’s delicious and low fat too!
2 tbsp olive oil
4 chicken breasts
2 onions finely chopped
3 garlic cloves crushed
2 tbsp medium curry powder
2 tsp each of ground coriander, ground cumin and black mustard seeds
2 tsp of white wine vinegar
2 tsp brown sugar
2 x 400g cans of chopped toms
150 ml light coconut milk (buy a can you need more for topping)
2 x red peppers chopped into large chunks
1/2 bunch of coriander, leaves chopped, stalks reserved for topping
For the topping
1.5 kg potatoes, peeled and chopped into large chunks
150ml light coconut milk
1 tsp turmeric
Juice of a lemon
1 bunch of spring onions finely chopped
Stalks from coriander finely chopped
Heat a flameproof casserole dish, add the olive oil and quickly seal and brown the chicken breasts. When browned on both sides, remove and put on a plate.
To the pan add the onion, garlic and ginger and fry gently till soft. Then add the spices and cook for a few mins.
Stir in the vinegar, sugar, tomatoes and coconut milk. Bring to a simmer and leave to bubble for 10 mins. Roughly chop the chicken add to the pan with the chicken juices and peppers.
Simmer for 20 mins until the chicken is cooked through. Then season well and stir in the chopped coriander leaves.
For the topping
Put the potatoes into a pan of water, bring to the boil, then boil till cooked (approx 15 mins). Once cooked, drain and leave to steam dry for a few mins.
Add the other ingredients plus seasoning and mash well.
Tip the chicken into a baking dish. Dollop on spoonfuls of mash to cover, sprinkle with some more mustard seeds.
Bake at 200°/180° fan/gas mark 6 and bake for 25-30 mins until hot through and crispy on top.
Serve with naan bread and mango chutney.