Chicken, Spinach and Chickpea Masala Pie

Slice the potatoes into 1cm thick rounds (no need to peel). 

Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins. Drain in a colander.

Heat a drizzle of oil in a large frying pan on medium heat. 

Once hot, add the diced chicken to the pan. Cook until browned all over, 5-6 mins. Turn occasionally. Once browned, add the korma curry paste, North Indian style spice mix and garlic. Stir-fry for 30 secs. 

Stir in the water for the sauce (see pantry for amount), vegetable stock paste and chickpeas.

Bring to the boil, then reduce the heat and simmer until the liquid has slightly reduced, 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the sauce is reduced slightly, stir in the mango chutney and creme fraiche. Mix well to combine.

Add the spinach to the pan a handful at a time until it's wilted and piping hot and the chicken is cooked through, 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Taste and season with salt and pepper if needed, then remove from the heat. 

Meanwhile, preheat your grill to high.

Once the potatoes are ready, transfer the chickpea mixture to an appropriately sized ovenproof dish. 

Lay the potato slices evenly on top of the chickpeas, then sprinkle over the cheesy crumb.

Pop under the grill until golden on top, 3-4 mins.