- 3 T butter
- 1 T canola oil
- 2 cloves garlic, crushed
- 1 t fresh ginger, grated
- 6 free-range chicken fillets, cubed
- 1 T garam masala
- 1 x 50 g sachet Woolworths korma Indian spice paste
- 1 onion, diced
- 1 T tomato paste
- 1 x 400 g can tomatoes
- 1 x 400 g can coconut cream
- 85 g frozen garden peas
- sea salt, to taste
- coriander, for serving
- Woolworths jalapeño atchar, for serving
- Woolworths cumin poppadoms, for serving
- yoghurt-and-cucumber raita, for serving
- For the topping:
- 1 x 1 kg packet Woolworths frozen mashed potato
Heat the butter and oil in a large pan until melted. Add the garlic and ginger and cook for 1 minute.
Add the chicken, half the garam masala and half the korma paste and stir until combined.
Cook for 8 minutes, or until the chicken is cooked through. Remove from the pan.
In the same pan, sauté the onion for about 4 minutes, or until soft and slightly golden.
Add the remaining garam masala and korma paste and the tomato paste and cook for 2 minutes, or until fragrant and well combined.
Add the canned tomatoes and coconut cream. Bring to the boil, then reduce the heat and simmer for 20 minutes until cooked through and reduced.
Add the chicken and frozen peas. Season and cook for a further 5 minutes. Transfer to an ovenproof dish.
Meanwhile, cook the mashed potatoes according to package instructions. Season and stir until smooth.
Spoon the mash onto the chicken and create a pattern using a fork. Grill for 10 minutes or until golden. Garnish with coriander and serve with the atchar, poppadoms and raita.
Cook's note: If you haven’t already tried Woolies’ Asian pastes – a pantry staple so handy for instant curries – you don’t know what you’re missing. I use them so often that I have created a collection of cheat’s recipes, from relishes and soups, to sauces, curries and even pies. In fact, I have two cheat’s ingredients in this cottage pie: the korma paste and the frozen mash (scandalous, I know, but that’s what busy moms have to do). It’s fragrant and mild enough for the children to enjoy, too.