Butter Chicken Pot Pies
Trying to think of a twist to this classic Indian dish? Why not serve it as a pie - always a customer favourite.
Ingredients
For the Chicken
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Oil, vegetable 100 ml
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Chicken, diced 2 kg
Sauce
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Shallots, chopped 50 g
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Water, cold 150 ml
For the Sweet Potato
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Water, hot 1 l
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Cream 200 ml
Preparation
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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.
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Sauce
- Add the KNORR Roux to thicken.
- Cook for another 5 minutes then stir through the shallots.
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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.
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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.
