Ingredients:
- ½ cup Tandoori Palace Butter Chicken Paste
- ¼ cup natural yoghurt
- 500g skinless boneless chicken breast, cubed
- 1 onion, diced
- 2 cups par-boiled kumara, cubed
- 300ml cream
- 1 sheet ready rolled flaky puff pastry
- 1 egg, beaten
Method:
- Cube chicken. Marinate for 1–3 hours in the paste and yoghurt mixture.
- Preheat oven to 180°C.
- Brown onion, then add marinated chicken and panfry until just cooked.
- Add the kumara cubes and cream. Stir and simmer for 2–3 minutes.
- Spoon into a lightly greased pie dish. Top with flaky puff pastry and brush with egg wash. Pierce pastry with fork to allow venting and bake for 25 minutes or until pastry is golden brown.
Handy Hint:
Serve with a crisp green salad.
