Madras Chicken Pie with Aloo Gobi Topping

Madras Chicken Pie with Aloo Gobi Topping
  • Prep Time: 50
  • Total Time: 90
  • Servings: 6

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About this Recipe

With this pie you are sure to enjoy a delicious fusion of authentic Indian flavours.


2 tbsp (30 mL) Vegetable oil or ghee, divided
4 Mina™ Boneless Skinless Chicken Breasts, cut into bite-size pieces
1 Large onion, chopped
1 tbsp (15 mL) Freshly grated ginger root
3 Cloves garlic, minced
2 tbsp (30 mL) Madras curry paste
1 tsp (5 mL) Ground coriander seed
1 tsp (5 mL) Ground cumin
1 tsp (5 mL) Black mustard seed (optional)
2 tsp (10 mL) Apple cider vinegar
2 tsp (10 mL) Brown sugar
1 (28 oz/796 mL) Can diced tomatoes
1 (400 mL) Can coconut milk, divided
1 Red pepper, cut into 1” (2.5 cm) chunks
1 Yellow pepper, cut into 1” (2.5 cm) chunks
.2 cup (125 mL) Chopped fresh cilantro, divided Salt and pepper
4 Potatoes, peeled and cubed
1 Head cauliflower, divided into florets
1 tsp (5 mL) Tumeric
4 Green onions, chopped
1 tsp (5 mL) Lemon juice
1 tsp (5 mL) Cumin seeds, toasted


HEAT 1 tbsp (15 mL) oil in a large skillet over medium-high heat. Add chicken and cook for 7-8 minutes or until golden brown. Remove from heat and set aside. Heat remaining oil in the same pan; add onions, ginger and garlic. Cook for 3-4 minutes or until onions are soft. Stir in curry paste, coriander, cumin and black mustard seeds if using. Cook 1-2 minutes or until fragrant. Add cider vinegar, brown sugar, tomatoes and half the coconut milk. Bring to a boil and simmer over medium-low heat for 10 minutes. Return chicken along with peppers to the pan and continue to simmer for 10-15 minutes or until the internal temperature of the chicken has reached 165°F (74°C). Remove from heat and stir in ¼ cup (60 mL) cilantro. Season with salt and pepper to taste. Set aside.

PREHEAT oven to 375°F (190°C).

PLACE potatoes in a large pot of salted water and bring to a boil. Simmer over medium heat for 5 minutes. Add cauliflower and continue to cook for 5-7 minutes or until potatoes and cauliflower are fork tender. Drain well and return to the pot. Place pot over medium-high heat, add remainder of the coconut milk and turmeric. Mash the mixture using a potato masher, until fairly smooth. Season to taste with salt and stir in green onions and lemon juice. Set aside.

SPOON chicken mixture into a 9x13” (3.5 L) rectangular baking dish. Top with potato mixture and sprinkle with toasted cumin seeds. Bake in preheated oven for 25-30 minutes or until heated through and slightly crisp on top.


Can be made up to two days ahead or frozen for up to one month.

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