Creamy Curried Paneer and Chicken Pie and Peas
with Hidden Veg: Onion and Tomato
- Milk
- Mustard
Looking for a way to sneak in some goodness to your kids' meals? Our Creamy Curried Chicken Pie and Peas cleverly hides vegetables in the pie filling. Perfect for picky eaters and parents alike, this is a crowd-pleasing dish you can rely on.
Ingredients
450 grams
Potatoes
1 unit(s)
Intense™ Tomato
1 unit(s)
Onion
2 unit(s)
Garlic Clove
240 grams
Diced British Chicken Breast
150 grams
Creme Fraiche
(Contains: Milk)
50 grams
Korma Curry Paste
(Contains: Mustard)
10 grams
Chicken Stock Paste
120 grams
Peas
226 grams
Paneer
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Peel and chop the potatoes into 2cm chunks.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, cut the tomato into 1cm chunks. Halve, peel and chop the onion into small pieces.
Cut the paneer into 2cm cubes.
Heat a drizzle of oil and a knob of butter (if you have any) in a medium frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins. Add the tomato to the pan halfway through.
While the onion cooks, peel and grate the garlic (or use a garlic press).
Once the onion has softened, add the sugar (see pantry for amount) and garlic, then cook until caramelised, 1-2 mins more.
Meanwhile, preheat your grill to high.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the paneer and chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
If you want to 'hide the veg' in this recipe, once softened, add the onion and tomato to a blender with the creme fraiche, korma curry paste and water for the sauce (see pantry for amount). Blend on high until smooth. If not, leave the onion and tomato unblended.
Stir the veg mixture and chicken stock paste into the chicken and simmer, 3-4 mins.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Once thickened, stir the honey (see pantry for amount) into the chicken. Season with salt and pepper. Add a splash of water if it's a little too thick.
Transfer the curried paneer and chicken into an appropriately sized ovenproof dish.
Top with the mash and spread into an even layer covering the pie. Use the back of a fork to scrape lines across the mash topping for texture.
Pop onto the top shelf of your oven and grill until lightly golden, 6-8 mins.
While the pie grills, bring a small saucepan of water to the boil with ¼ tsp salt for the peas.
When boiling, add the peas to the water and cook for 2-3 mins. Once cooked, drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.
Share the curried paneer and chicken pie between your serving plates.
Serve the peas alongside.
