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!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

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.

Step 3

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Step 4

Stir in the garlic and grated ginger. Cook for another minute until fragrant.

Step 5

Add curry powder, ground cumin, and turmeric. Stir well to coat the onions in spices and cook for 1 minute.

Step 6

Cut the chicken thighs into bite-sized pieces and add them to the skillet. Cook until lightly browned, about 5-6 minutes.

Step 7

Sprinkle the flour over the chicken and mix well.

Step 8

Pour in the coconut milk and chicken stock. Stir until the sauce thickens slightly, about 3-5 minutes.

Step 9

Add the peas, salt, and black pepper to the skillet. Let it simmer for 5 minutes, then stir in the fresh cilantro.

Step 10

Spoon the chicken curry mixture into a deep pie dish and level it out.

Step 11

Top the curry with the mashed sweet potatoes, spreading it evenly to cover the filling. Use a fork to create ridges on the surface.

Step 12

Bake the pie in the preheated oven for 20-25 minutes, or until the sweet potato topping is golden and slightly crisp.

Step 13

Let the pie cool for 5 minutes before serving. Garnish with extra cilantro, if desired.

Nutrition Facts

Serving size	(2137.2g)

Amount per serving	% Daily Value*
Calories	2340.7

Total Fat 99.8g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 2.1g
Cholesterol 715.1mg	0%
Sodium 4788.2mg	0%
Total Carbohydrate 195.5g	0%
Dietary Fiber 29.4g	0%
Total Sugars 71.9g
Protein 163.3g	0%

Vitamin D 62.5IU	0%
Calcium 456.2mg	0%
Iron 18.5mg	0%
Potassium 2492.6mg	0%

*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.

Source of Calories

Fat: 38.5%

Protein: 28.0%

Carbs: 33.5%