Masala Chicken Pie

Serves 6-8


Ingredients
2 tbsp veg oil
4 skinless chicken breasts
2 onions
finger length piece of ginger, grated
3 garlic cloves, crushed
2 tbsp medium curry powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp brown mustard seeds
2 tsp white or red wine vinegar
2 tsp sugar
2 x 400g chopped tomatoes
150ml light coconut milk
1 large red pepper, deseeded and cut in to large chunks
1 large green pepper, deseeded and cut in to large chunks
1/2 small bunch coriander, leaves roughly chopped

For the topping
1.5kg floury potatoes, cut in to large chunks
150ml light coconut milk
1 tsp turmeric
juice of 1 lemon
1 bunch spring onions, finely chopped
stalks from 1/2 bunch coriander, finely chopped
1 tsp kalonji seeds (black onion seeds)

Instructions
1. Heat a deep frying pan and add 2 tsp of oil. Brown the chicken breasts quickly but well on both sides, then remove to a plate. Turn down the heat and add the remaining oil, the onions, ginger and garlic. Fry gently until soft. Add the spices and cook for a few mins, stirring.
2. Stir in the vinegar, sugar, tomatoes and coconut milk. Bring to a simmer and bubble for 10 minutes. Roughly chop the chicken breasts and stir into the pan with any chicken juices and the peppers. Simmer for another 20 minutes until cooked through and the sauce is reduced a little. Take off the heat, stir in the coriander leaves and season to taste.
3. To make the topping, put the potatoes in a big pan of water, bring to the boil and then boil until cooked (10-15 minutes). Drain really well, then tip back in to the pan and steam dry for a few minutes.
4. Add the coconut milk and turmeric to the pan, and mash really well. Season with the lemon juice and some salt, then stir through the spring onions and coriander stalks.
5. Spoon the chicken masala into a baking dish. Dollop on spoonfuls of mash to cover, then sprinkle over the kalonji seeds.
6. Heat oven to 200c (180c fan/gas 6) and bake for 25-30 minutes until hot through and crisping on top.

Taken from BBC Good Food February 2013

Notes: Can be covered and chilled for up to 2 days following stage 5 (just add an extra 15 minutes to cook from chilled)