2019-11-01 Canadian Living

CURRIED CHICKEN

& SWEET POTATO
SHEPHERD’S PIE

MAKES 4 TO 6 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 1¼ HOURS

5 small sweet potatoes, peeled and
cubed (about 1 kg)
2 tbsp unsalted butter
¼ cup finely chopped cilantro, divided
salt and pepper

Chicken & Pea Filling
1 tbsp vegetable oil
500 g boneless, skinless chicken thighs,
cubed
1 onion, chopped
1 sweet red pepper, diced

2 tsp curry powder

1 tsp turmeric

1 cup coconut milk

salt and pepper

1½ cups frozen peas, thawed

In microwave-safe dish, microwave sweet

potatoes, covered, until tender, about 5 to

7 minutes, stirring halfway through cooking

time. Add butter; mash potatoes until smooth.

Mix in 3 tbsp of the cilantro. Season with salt

and pepper; set aside.

Chicken & Pea Filling In large saucepan,

heat oil over medium-high heat. Add chicken;

brown until no longer pink inside, about

5 minutes. Transfer to plate; keep warm.

Add onion, red pepper, curry powder and

turmeric to same saucepan; cook, stirring,

for 2 minutes. Add coconut milk; return

chicken to pan. Bring to boil, scraping up

browned bits. Reduce heat; simmer, stirring

occasionally, until sauce is thickened, about

8 minutes. Season with salt and pepper.

Preheat oven to 375°F. Scrape mixture

into lightly greased 8-inch square baking

dish. Spoon peas, then reserved sweet

potatoes over top. Bake until mixture starts

bubbling, about 30 minutes. Sprinkle with

remaining cilantro. (Make-ahead: Let cool;

cover and refrigerate for up to 2 days or

freeze for up to 2 months.)

PER EACH OF 6 SERVINGS about 475 cal, 26 g pro, 20 g total fat

(10 g sat. fat), 47 g carb (6 g dietary fibre, 11 g sugar), 85 mg chol,

250 mg sodium.

CANADIAN LIVING NOVEMBER 2019 | 91