Chicken Curry Pie with Sweet Potato
Indulge in the ultimate comfort food with this Chicken Curry Pie with Sweet Potato, a heartwarming fusion of creamy curry flavors and velvety sweet potato topping. Tender chunks of spiced chicken thighs are simmered in a fragrant sauce of coconut milk, curry powder, and fresh ginger, while vibrant peas and a hint of cilantro add bursts of freshness. The crowning glory? A luscious layer of buttery mashed sweet potatoes, baked to golden perfection for a crustless spin on the classic pot pie. This easy, one-dish dinner is packed with bold flavors and wholesome ingredients, making it a standout for weeknight meals or cozy family gatherings. Serve it with a crisp green salad for a complete, irresistible feast!
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 500 g sweet potatoes
- 30 g butter
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 400 ml coconut milk
- 250 ml chicken stock
- 200 g frozen peas
- 2 tbsp fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp all-purpose flour
- 50 ml milk
Instructions
Preheat your oven to 200°C (400°F).
Peel and dice the sweet potatoes. Boil them in salted water until soft, about 10-12 minutes. Drain and mash them with butter and a pinch of salt. Set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the garlic and grated ginger. Cook for another minute until fragrant.
Add curry powder, ground cumin, and turmeric. Stir well to coat the onions in spices and cook for 1 minute.
Cut the chicken thighs into bite-sized pieces and add them to the skillet. Cook until lightly browned, about 5-6 minutes.
Sprinkle the flour over the chicken and mix well.
Pour in the coconut milk and chicken stock. Stir until the sauce thickens slightly, about 3-5 minutes.
Add the peas, salt, and black pepper to the skillet. Let it simmer for 5 minutes, then stir in the fresh cilantro.
Spoon the chicken curry mixture into a deep pie dish and level it out.
Top the curry with the mashed sweet potatoes, spreading it evenly to cover the filling. Use a fork to create ridges on the surface.
Bake the pie in the preheated oven for 20-25 minutes, or until the sweet potato topping is golden and slightly crisp.
Let the pie cool for 5 minutes before serving. Garnish with extra cilantro, if desired.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.8 g | 128% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 4788 mg | 208% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 71.9 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 456 mg | 35% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2493 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
