Curried Chicken Pot PiesSubmitted by: LOZZ251
IntroductionIt is such a beautiful meal that is so light but so tasty, great for a cold night!!! Please also note that the nutritional information will be out as I was not able to find lots of the low-fat options :) It is such a beautiful meal that is so light but so tasty, great for a cold night!!! Please also note that the nutritional information will be out as I was not able to find lots of the low-fat options :)
2 tsp Olive Oil
500g Chicken thigh fillet, fat trimmed
1 Medium brown onion, finely chopped
2 Garlic cloves, crushed
3 tsp Curry powder
400g Can diced tomatoes
1/2 cup (125mL) light coconut milk
300g Mixed frozen vegetables (such as carrots, peas and green beans)
2 cups (60g) baby spinach leaves
2 sheets reduced-fat puff pastry, just thawed
1 egg, lightly beaten
2) Heat the oil in a large frying pan over high heat. Cook the chicken, in batches, for 5 minutes or until browned. Transfer the cooked chicken to a plate.
3) Add onion to the frying pan and cook, stirring, for 3-5 minutes or until softened. Then add garlic and curry powder and cook, stirring, for 30 seconds.
4) Return the chicken to the pan with the tomatoes, coconut milk and frozen vegetables and bring to the boil. Cook, stirring, for 5 minutes. Add the spinach and cook for 1-2 minutes or until wilted. Take off the heat and allow to cool for 15 minutes.
5) Spoon mixture into the prepared dishes. Using and saucer as a guide, cut four 14cm circles from the pastry. Top the chicken mixture with the pastry and press the edges to seal. Brush pastry with the egg. Bake for 20 minutes until golden.
6) Serve and enjoy!!
Serves 4x1 cup dishes
Number of Servings: 4
Recipe submitted by SparkPeople user LOZZ251.