Chicken Curry Pie With Sweet Potato - cooking recipe

Ingredients

700 g sweet potatoes, peeled, coarsely chopped (kumara)
2 teaspoons oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons grated fresh ginger
1 large carrot, peeled, finely chopped
600 g boneless skinless chicken breasts, cut into 2-3cm pieces
1 1/2 tablespoons korma curry paste
2 teaspoons all-purpose flour
400 g diced tomatoes
1/3 cup water
1 cup frozen peas, thawed
2 tablespoons chopped fresh coriander
2 teaspoons fresh lime juice
2 teaspoons brown sugar
salt and pepper

Preparation

Preheat oven to 180\u00b0C Cook sweet potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to pan. Mash until smooth.
Heat oil in a frying pan on medium-high heat. Saute onion, garlic, ginger and carrot, stirring occasionally, for 3-4 minutes or until soft.
Add chicken and stir for 3-4 minutes or until browned.
Add curry paste and stir for 1 minute.
Add flour and stir for 1 minute. Add tomato and water and stir. Bring to boil.
Cook for 2-3 minutes or until mixture thickens slightly. Remove from heat. Add peas, coriander, lime juice and sugar, season to taste with salt and pepper.
Divide curry among four 250ml (1-cup) capacity ovenproof dishes. Place on a baking tray. Top with sweet potato. Bake for 15 minutes or until golden. Serve with steamed green vegetables (broccoli or beans would be good).