Masala chicken pie

"A Bombay potato-topped coconut curry bake that's healthy and low-fat. Snuggle up with some nutritious comfort food"
Prep time:
20 min
Cook time:
1 hr 30 min
Servings:
6 people

Health Score

High
Medium
Low
9.4 / 10
High score

Glycemic Index

Index
70
High
Load
47
High

Nutrition per serving:

Calories576.30 kcal29%
Fat15.15 g22%
Carbs60.14 g23%
Sugars7.05 g8%
Protein51.16 g102%
Sodium281.96 mg14%
Fiber7.92 g28%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
70
High
Glycemic Load
47
High

Ingredients

2 tbsp vegetable oil
4 skinless chicken breasts
2 onions , chopped
finger-length piece ginger , grated
3 garlic cloves , crushed
2 tbsp medium curry powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp black or brown mustard seed
2 tsp white or red wine vinegar
2 tsp sugar (white or brown)
2 x 400g cans chopped tomatoes
150ml light coconut milk (buy a 400ml can- you'll need more for the topping)
1 large red pepper , deseeded and cut into large chunks
1 large green pepper , deseeded and cut into large chunks
½ a small bunch coriander , leaves roughly chopped, stalks reserved (see below)
1 ½kg floury potato , cut into very large chunks
150ml light coconut milk
1 tsp turmeric
juice 1 lemon
1 bunch spring onions , finely chopped
stalks from ½ a small bunch coriander , finely chopped
1 tsp kalonji seeds (also known as nigella or onion seeds )
naan bread , to serve (optional)

Directions

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