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CHEAT'S BUTTER CHICKEN PIE


COOKBOOK: Coles Magazine March 2017

Sometimes cheating in the kitchen isn’t such a bad idea! Cook-cheaters come out to play from time time and that’s ok! In this cheating episode I used a jar of butter chicken sauce and frozen vegetables, nothing wrong with this once in a while.

I don’t think anyone could have known otherwise, and it was delicious!

It turns out that frozen vegetables have just as much nutrients as fresh vegetables. The freezing process does not interfere with the nutrients content. This is some great news!

To get the most nutrients out of fresh vegetables, you need to store them properly and eat them soon after you purchase.

So if you don’t have the time to run out to the fruit market, a bag of frozen vegetables in the freezer is a great idea to keep at all times.

Enjoy!

RECIPE

Serves 4


600g chicken thighs, cubed

485g jar of Butter Chicken sauce

1 brown onion, sliced thinly

500g frozen vegetables

250g basmati rice, cooked as per package instructions

1 tablespoon of butter + extra

Salt & pepper

2 puff pastry sheets

1 egg, whisked lightly


Pre heat the oven 180C

Cook rice as per the package instructions. After you drain, place in a dish and add a tablespoon of butter in the rice, combine well until butter has melted.

Add a tablespoon of butter in a deep pot and melt, add the onion and fry until soft. Add the chicken pieces. Add salt & pepper, mix well for a minute. Add butter chicken sauce , add frozen vegetables and bring it to simmer. Simmer for 5mins.


Spread the cooked rice over the base of an ovenproof dish (2 litres). Pour the chicken mixture over the top of the rice and spread evenly. Place 1 of the pastry sheets over the dish, remove any excess pastry. (If pastry too short, use a quarter of the second sheet) . With a fork, softly push the edges inwards. If there are any joints of pastry, softly press down on it with the fork. Cut out any shapes you wish, carefully place them over the pastry as a decoration.


Brush pie with whisked egg and bake in the oven for 20-25mins or until golden. Allow it to stand for 10mins before serving. This process sets the pie filling and it is easier to serve.


Enjoy





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