Chicken Curry Pie With Sweet Potato Recipe

Name: Chicken Curry Pie With Sweet Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 700 g sweet potatoes, peeled, coarsely chopped (kumara); 2 teaspoons oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 2 teaspoons grated fresh ginger; 1 large carrot, peeled, finely chopped; 600 g boneless skinless chicken breasts, cut into 2-3cm pieces; 1 1/2 tablespoons korma curry paste; 2 teaspoons all-purpose flour; 400 g diced tomatoes; 1/3 cup water; 1 cup frozen peas, thawed; 2 tablespoons chopped fresh coriander; 2 teaspoons fresh lime juice; 2 teaspoons brown sugar; salt and pepper

Servings: persons

700 g sweet potatoes, peeled, coarsely chopped (kumara)
2 teaspoons oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons grated fresh ginger
1 large carrot, peeled, finely chopped
600 g boneless skinless chicken breasts, cut into 2-3cm pieces
1 1/2 tablespoons korma curry paste
2 teaspoons all-purpose flour
400 g diced tomatoes
1/3 cup water
1 cup frozen peas, thawed
2 tablespoons chopped fresh coriander
2 teaspoons fresh lime juice
2 teaspoons brown sugar
salt and pepper

1
Preheat oven to 180u00b0C Cook sweet potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to pan. Mash until smooth.
2
Heat oil in a frying pan on medium-high heat. Saute onion, garlic, ginger and carrot, stirring occasionally, for 3-4 minutes or until soft.
3
Add chicken and stir for 3-4 minutes or until browned.
4
Add curry paste and stir for 1 minute.
5
Add flour and stir for 1 minute. Add tomato and water and stir. Bring to boil.
6
Cook for 2-3 minutes or until mixture thickens slightly. Remove from heat. Add peas, coriander, lime juice and sugar, season to taste with salt and pepper.
7
Divide curry among four 250ml (1-cup) capacity ovenproof dishes. Place on a baking tray. Top with sweet potato. Bake for 15 minutes or until golden. Serve with steamed green vegetables (broccoli or beans would be good).

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 700 g sweet potatoes, peeled, coarsely chopped (kumara), 2 teaspoons oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, and more.

Yes, Chicken Curry Pie With Sweet Potato falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Curry Pie With Sweet Potato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions