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 patty pan, baby marrow, greens & sweet piquanté peppers salad.
Masala Chicken Cottage Pie
Masala Chicken Cottage Pie
with a charred patty pan & baby marrow salad
Hands on Time: 45 - 60 minutes
Overall Time: 50 - 65 minutes
Ingredients:
- Baby Marrow
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Green Leaves
- Onion
- Onions
- Patty Pans
- Piquanté Peppers
- Spice & All Things Nice Tikka Curry Paste
- Spring Onion
- Spring Onions
- Tomato & Coconut Base
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.
GOLDEN Chicken
Place a pan over medium heat with a small drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken until golden and cooked through, 1-2 minutes per side. Alternatively, season and air fry at 200°C until cooked through, 5-8 minutes (shifting halfway). Remove from the pan, season, and set aside.
COCO-TOMATO CURRY Chicken
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until golden, 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 tomato & coconut base along with 50ml [100ml]|#7DA0D7 of water and a sweetener (to taste). Simmer until reduced and slightly thickening, 8-10 minutes (shifting occasionally). Mix through the cooked Chicken, and seasoning.
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 spring Onion until soft, 1-2 minutes (shifting occasionally). Add the baby marrows and patty pans and fry until charred, 4-5 minutes. Remove from the heat and season. In a separate bowl, combine the green leaves, the peppers, and seasoning. Toss through the charred marrows and patty pans before serving.
A GREAT PLATE
Plate up the generous Chicken pie and serve the charred marrow and patty pan 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.
GOLDEN Chicken
Place a pan over medium heat with a small drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken until golden and cooked through, 1-2 minutes per side. Alternatively, season and air fry at 200°C until cooked through, 5-8 minutes (shifting halfway). Remove from the pan, season, and set aside.
COCO-TOMATO CURRY Chicken
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until golden, 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 tomato & coconut base along with 50ml [100ml]|#7DA0D7 of water and a sweetener (to taste). Simmer until reduced and slightly thickening, 8-10 minutes (shifting occasionally). Mix through the cooked Chicken, and seasoning.
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 spring Onion until soft, 1-2 minutes (shifting occasionally). Add the baby marrows and patty pans and fry until charred, 4-5 minutes. Remove from the heat and season. In a separate bowl, combine the green leaves, the peppers, and seasoning. Toss through the charred marrows and patty pans before serving.
A GREAT PLATE
Plate up the generous Chicken pie and serve the charred marrow and patty pan 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.
GOLDEN Chicken
Place a pan over medium heat with a small drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Alternatively, season and air fry at 200°C until cooked through, 5-8 minutes (shifting halfway). Remove from the pan, season, and set aside.
COCO-TOMATO CURRY Chicken
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until golden, 6-7 minutes (shifting occasionally). Add the curry paste, the ginger, the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the tomato & coconut base along with 150ml [200ml]|#7DA0D7 of water and a sweetener (to taste). Simmer until reduced and slightly thickening, 10-12 minutes (shifting occasionally). Mix through the cooked Chicken, and seasoning.
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 spring Onion until soft, 2-3 minutes (shifting occasionally). Add the baby marrows and patty pans and fry until charred, 4-5 minutes. Remove from the heat and season. In a separate bowl, combine the green leaves, the peppers, and seasoning. Toss through the charred marrows and patty pans before serving.
A GREAT PLATE
Plate up the generous Chicken pie and serve the charred marrow and patty pan 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.
GOLDEN Chicken
Place a pan over medium heat with a small drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Alternatively, season and air fry at 200°C until cooked through, 5-8 minutes (shifting halfway). Remove from the pan, season, and set aside.
COCO-TOMATO CURRY Chicken
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until golden, 6-7 minutes (shifting occasionally). Add the curry paste, the ginger, the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Pour in the tomato & coconut base along with 150ml [200ml]|#7DA0D7 of water and a sweetener (to taste). Simmer until reduced and slightly thickening, 10-12 minutes (shifting occasionally). Mix through the cooked Chicken, and seasoning.
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 spring Onion until soft, 2-3 minutes (shifting occasionally). Add the baby marrows and patty pans and fry until charred, 4-5 minutes. Remove from the heat and season. In a separate bowl, combine the green leaves, the peppers, and seasoning. Toss through the charred marrows and patty pans before serving.
A GREAT PLATE
Plate up the generous Chicken pie and serve the charred marrow and patty pan 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 patty pan & baby marrow salad is between 45 and 60 minutes.
What is the total time required to make Masala Chicken Cottage Pie with a charred patty pan & baby marrow salad?
The total time required to make Masala Chicken Cottage Pie with a charred patty pan & 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, Free-range Chicken Mini Fillets, Fresh Ginger, Garlic Clove, Garlic Cloves, Gem Squash, Green Leaves, Onion, Onions, Patty Pans, Piquanté Peppers, Spice & All Things Nice Tikka Curry Paste, Spring Onion, Spring Onions, Tomato & Coconut Base
What is the nutritional information of Masala Chicken Cottage Pie?
Calories: 493, Carbs: 43 grams, Fat: grams, Protein: 44.7 grams, Sugar: 18 grams, Salt: 349 grams
How do I prepare Masala Chicken Cottage Pie?
A GREAT PLATE: Plate up the generous chicken pie and serve the charred marrow and patty pan salad alongside. VEGGIE OVERLOAD: Place a clean pan over medium-high heat with a drizzle of oil. Fry the spring onion until soft, 1-2 minutes (shifting occasionally). Add the baby marrows and patty pans and fry until charred, 4-5 minutes. Remove from the heat and season. In a separate bowl, combine the green leaves, the peppers, and seasoning. Toss through the charred marrows and patty pans before serving. 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. COCO-TOMATO CURRY CHICKEN: Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until golden, 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 tomato & coconut base along with 50ml [100ml]|#7DA0D7 of water and a sweetener (to taste). Simmer until reduced and slightly thickening, 8-10 minutes (shifting occasionally). Mix through the cooked chicken, and seasoning. GOLDEN CHICKEN: Place a pan over medium heat with a small drizzle of oil. Pat the chicken dry with paper towel. Fry the chicken until golden and cooked through, 1-2 minutes per side. Alternatively, season and air fry at 200°C until cooked through, 5-8 minutes (shifting halfway). Remove from the pan, season, and set aside. 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.
What should be prepared from my kitchen to make Masala Chicken Cottage Pie?
Baby Marrow, Chicken, Free-range Chicken Mini Fillets, Fresh Ginger, Garlic Clove, Garlic Cloves, Gem Squash, Green Leaves, Onion, Onions, Patty Pans, Piquanté Peppers, Spice & All Things Nice Tikka Curry Paste, Spring Onion, Spring Onions, Tomato & Coconut Base
How many calories does Masala Chicken Cottage Pie have?
493 calories
How much fat content does Masala Chicken Cottage Pie have?
grams
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