Butter Chicken Pot Pies
Trying to think of a twist to this classic Indian dish? Why not serve it as a pie - always a resident favourite.
Aged Care
Poultry
Pies
Main Meals
Australian
Indian
Ingredients per serve
For the Chicken
-
Oil, vegetable 100.0 ml
-
Chicken, diced 2.0 kg
Sauce
-
Shallots, chopped 50.0 g
-
Water, cold 150.0 ml
For the Sweet Potato
-
Water, hot 1.0 l
-
Cream 200.0 ml
Preparation
-
For the Chicken
- Cook the chicken in oil until golden.
- Add the KNORR Patak's Butter Chicken Sauce and simmer until the chicken is cooked through, add the water.
-
Sauce
- Add the KNORR Roux to thicken.
- Cook for another 5 minutes then stir through the shallots.
-
For the Sweet Potato
- Pour the hot water in a large pot and bring to the boil, remove from heat and whisk in the KNORR Instant Sweet Potato Mash Mix until mixed.
- Stir in cream, until smooth.
-
To Finish
- Divide the chicken mixture evenly between pie dishes and top with mashed potato.
- Bake for 5 to 10 minutes or until potato has lightly browned.
