My, my, it’s a calorie-friendly gem squash covered chicken pie, Chef! Coated with a coconut & tomato base, the Spice & All Things Nice Tikka Curry Paste-infused chicken is oven-baked until perfectly cooked but still juicy. Served with a baby marrow, greens & sweet piquanté peppers salad.
Masala Chicken Cottage Pie
Masala Chicken Cottage Pie
with a charred baby marrow salad
Hands on Time: 45 - 60 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Baby Marrow
- Chicken
- Coconut Milk
- Cooked Chopped Tomato
- Free-Range Chicken Mince
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Green Leaves
- Onion
- Onions
- Piquanté Peppers
- Spice & All Things Nice Tikka Curry Paste
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Sugar/Sweetener/Honey
GEM SQUASH
Preheat the oven to 200°C. Place the gem squash in a pot, submerge in water, and place over high heat. Once boiling, cook until easily pierced through with a knife, 20-25 minutes. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Season and mash with a fork until smooth.
COCO-TOMATO CURRY Chicken
Place a pan over medium heat with a drizzle of oil (if necessary). When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook, 4-5 minutes (shifting occasionally). Add the curry paste, the ginger, the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the chopped tomato, the coconut milk along with 50ml [100ml]|#7DA0D7 of water and a sweetener (to taste). Simmer until reduced and slightly thickening, 8-10 minutes (shifting occasionally). Season and remove from the heat.
INTO THE OVEN
Place the saucy Chicken mixture into an ovenproof dish and cover with a layer of the gem squash mash. Place in the oven and bake until golden, 6-7 minutes.
VEGGIE OVERLOAD
Place a clean pan over medium-high heat with a drizzle of oil. Fry the baby marrows until charred, 3-4 minutes. In the final minute, add the spring Onion. Remove from the heat and season. In a separate bowl, combine the green leaves, the peppers, and season. Toss through the charred marrows before serving.
A GREAT PLATE
Plate up the generous Chicken pie and serve the charred marrow salad alongside.
GEM SQUASH
Preheat the oven to 200°C. Place the gem squash in a pot, submerge in water, and place over high heat. Once boiling, cook until easily pierced through with a knife, 20-25 minutes. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Season and mash with a fork until smooth.
COCO-TOMATO CURRY Chicken
Place a pan over medium heat with a drizzle of oil (if necessary). When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook, 4-5 minutes (shifting occasionally). Add the curry paste, the ginger, the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the chopped tomato, the coconut milk along with 50ml [100ml]|#7DA0D7 of water and a sweetener (to taste). Simmer until reduced and slightly thickening, 8-10 minutes (shifting occasionally). Season and remove from the heat.
INTO THE OVEN
Place the saucy Chicken mixture into an ovenproof dish and cover with a layer of the gem squash mash. Place in the oven and bake until golden, 6-7 minutes.
VEGGIE OVERLOAD
Place a clean pan over medium-high heat with a drizzle of oil. Fry the baby marrows until charred, 3-4 minutes. In the final minute, add the spring Onion. Remove from the heat and season. In a separate bowl, combine the green leaves, the peppers, and season. Toss through the charred marrows before serving.
A GREAT PLATE
Plate up the generous Chicken pie and serve the charred marrow salad alongside.
GEM SQUASH
Preheat the oven to 200°C. Place the gem squash in a pot, submerge in water, and place over high heat. Once boiling, cook until easily pierced through with a knife, 25-30 minutes. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Season and mash with a fork until smooth.
COCO-TOMATO CURRY Chicken
Place a pan over medium heat with a drizzle of oil (if necessary). When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook, 5-6 minutes (shifting occasionally). Add the curry paste, the ginger, the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the chopped tomato, the coconut milk along with 150ml [200ml]|#7DA0D7 of water and a sweetener (to taste). Simmer until reduced and slightly thickening, 10-12 minutes (shifting occasionally). Season and remove from the heat.
INTO THE OVEN
Place the saucy Chicken mixture into an ovenproof dish and cover with a layer of the gem squash mash. Place in the oven and bake until golden, 7-8 minutes.
VEGGIE OVERLOAD
Place a clean pan over medium-high heat with a drizzle of oil. Fry the baby marrows until charred, 4-5 minutes. In the final minute, add the spring Onion. Remove from the heat and season. In a separate bowl, combine the green leaves, the peppers, and season. Toss through the charred marrows before serving.
A GREAT PLATE
Plate up the generous Chicken pie and serve the charred marrow salad alongside.
GEM SQUASH
Preheat the oven to 200°C. Place the gem squash in a pot, submerge in water, and place over high heat. Once boiling, cook until easily pierced through with a knife, 25-30 minutes. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Season and mash with a fork until smooth.
COCO-TOMATO CURRY Chicken
Place a pan over medium heat with a drizzle of oil (if necessary). When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook, 5-6 minutes (shifting occasionally). Add the curry paste, the ginger, the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the chopped tomato, the coconut milk along with 150ml [200ml]|#7DA0D7 of water and a sweetener (to taste). Simmer until reduced and slightly thickening, 10-12 minutes (shifting occasionally). Season and remove from the heat.
INTO THE OVEN
Place the saucy Chicken mixture into an ovenproof dish and cover with a layer of the gem squash mash. Place in the oven and bake until golden, 7-8 minutes.
VEGGIE OVERLOAD
Place a clean pan over medium-high heat with a drizzle of oil. Fry the baby marrows until charred, 4-5 minutes. In the final minute, add the spring Onion. Remove from the heat and season. In a separate bowl, combine the green leaves, the peppers, and season. Toss through the charred marrows before serving.
A GREAT PLATE
Plate up the generous Chicken pie and serve the charred marrow salad alongside.
Frequently Asked Questions
What is the preparation time for Masala Chicken Cottage Pie?
The preparation time for Masala Chicken Cottage Pie with a charred baby marrow salad is between 45 and 60 minutes.
What is the total time required to make Masala Chicken Cottage Pie with a charred baby marrow salad?
The total time required to make Masala Chicken Cottage Pie with a charred baby marrow salad is between 50 and 65 minutes.
How many servings does Masala Chicken Cottage Pie provide?
4 servings
What are the main ingredients in Masala Chicken Cottage Pie?
Baby Marrow, Chicken, Coconut Milk, Cooked Chopped Tomato, Free-Range Chicken Mince, Fresh Ginger, Garlic Clove, Garlic Cloves, Gem Squash, Green Leaves, Onion, Onions, Piquanté Peppers, Spice & All Things Nice Tikka Curry Paste, Spring Onion, Spring Onions
What is the nutritional information of Masala Chicken Cottage Pie?
Calories: 489, Carbs: 37 grams, Fat: grams, Protein: 35.1 grams, Sugar: 14 grams, Salt: 353.3 grams
How do I prepare Masala Chicken Cottage Pie?
A GREAT PLATE: Plate up the generous chicken pie and serve the charred marrow salad alongside. INTO THE OVEN: Place the saucy chicken mixture into an ovenproof dish and cover with a layer of the gem squash mash. Place in the oven and bake until golden, 6-7 minutes. GEM SQUASH: Preheat the oven to 200°C. Place the gem squash in a pot, submerge in water, and place over high heat. Once boiling, cook until easily pierced through with a knife, 20-25 minutes. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Season and mash with a fork until smooth. COCO-TOMATO CURRY CHICKEN: Place a pan over medium heat with a drizzle of oil (if necessary). When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook, 4-5 minutes (shifting occasionally). Add the curry paste, the ginger, the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the chopped tomato, the coconut milk along with 50ml [100ml]|#7DA0D7 of water and a sweetener (to taste). Simmer until reduced and slightly thickening, 8-10 minutes (shifting occasionally). Season and remove from the heat. VEGGIE OVERLOAD: Place a clean pan over medium-high heat with a drizzle of oil. Fry the baby marrows until charred, 3-4 minutes. In the final minute, add the spring onion. Remove from the heat and season. In a separate bowl, combine the green leaves, the peppers, and season. Toss through the charred marrows before serving.
What should be prepared from my kitchen to make Masala Chicken Cottage Pie?
Baby Marrow, Chicken, Coconut Milk, Cooked Chopped Tomato, Free-Range Chicken Mince, Fresh Ginger, Garlic Clove, Garlic Cloves, Gem Squash, Green Leaves, Onion, Onions, Piquanté Peppers, Spice & All Things Nice Tikka Curry Paste, Spring Onion, Spring Onions
How many calories does Masala Chicken Cottage Pie have?
489 calories
How much fat content does Masala Chicken Cottage Pie have?
grams
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