This recipe is best with
Recipe Ingredient
- 300g chicken meat deboned and cubed
- (A):
- 200g big onions, sliced
- 2 cloves garlic, chopped
- 2 tbsp curry powder
- (B):
- 250g cauliflower, cut into pieces or chopped
- 250g carrots, sliced
- 200g button mushrooms, sliced thinly
- 3 tomatoes, chopped and pureed
- Seasoning:
- 2 tbsp chilli sauce
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- Dash of pepper
- Salt to taste
- 1 tsp Maggi chicken stock granules
- Topping:
- 1kg potatoes, parboiled and peeled
- 2 tbsp sour cream
- 30g butter
Instructions
- To make the topping: Mash the potatoes and mix in sour cream and butter. Combine well. Put mixture into a piping bag fitted with a star-shaped nozzle.
- To make the filling: Heat about 2 tbsp oil in a wok and stir-fry (A) till onions turn limp and soft. Add chicken meat and stir-fry well. Add curry powder and mix well to blend.
- Stir in (B), mix in pureed tomatoes and allow to simmer till vegetables are tender and the gravy is thick. Add seasoning. Dish out and leave aside to cool.
- To make the pie: Spoon the cooled filling into an oven-proof 2.5 litre pie dish. Pipe out the potato topping over the filling and bake the pie in an oven preheated at 200 to 210 ºC for about 25 to 30 minutes or until pie turns golden brown.
