High Protein Chicken Tikka Masala Pot Pie

4 mins
Serves 2
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Directions

  1. 1Add chicken, red peppers, white onion, passata, tikka masala paste, garlic, mixed herbs, mild curry powder, and red food colouring to a slow cooker. Cook for 4 hours on high or 6 hours on low.
  2. 2Add chicken, red peppers, white onion, passata, tikka masala paste, garlic, mixed herbs, mild curry powder, and red food colouring to a slow cooker. Cook for 4 hours on high or 6 hours on low.
  3. 3Add chicken, red peppers, white onion, passata, tikka masala paste, garlic, mixed herbs, mild curry powder, and red food colouring to a slow cooker. Cook for 4 hours on high or 6 hours on low.
  4. 430 minutes before serving, stir in the yoghurt.
  5. 530 minutes before serving, stir in the yoghurt.
  6. 630 minutes before serving, stir in the yoghurt.
  7. 7Mix yoghurt, flour, garlic granules, and mixed herbs until a dough forms.
  8. 8Mix yoghurt, flour, garlic granules, and mixed herbs until a dough forms.
  9. 9Mix yoghurt, flour, garlic granules, and mixed herbs until a dough forms.
  10. 10Add the curry to ramekins.
  11. 11Add the curry to ramekins.
  12. 12Add the curry to ramekins.
  13. 13Roll out the dough and add it on top of the curry in the ramekins.
  14. 14Roll out the dough and add it on top of the curry in the ramekins.
  15. 15Roll out the dough and add it on top of the curry in the ramekins.
  16. 16Brush with garlic butter.
  17. 17Brush with garlic butter.
  18. 18Brush with garlic butter.
  19. 19Bake until golden and fluffy.
  20. 20Bake until golden and fluffy.
  21. 21Bake until golden and fluffy.

Ingredients

  • 400 g diced chicken breast
  • 400 g diced chicken breast
  • 400 g diced chicken breast
  • 2 red peppers
  • 2 red peppers
  • 2 red peppers
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 500 g passata
  • 500 g passata
  • 500 g passata
  • 2 tablespoons tikka masala paste
  • 2 tablespoons tikka masala paste
  • 2 tablespoons tikka masala paste
  • 1.5 teaspoon garlic
  • 1.5 teaspoon garlic
  • 1.5 teaspoon garlic
  • 1 teaspoon mixed herbs
  • 1 teaspoon mixed herbs
  • 1 teaspoon mixed herbs
  • 2 tablespoons mild curry powder
  • 2 tablespoons mild curry powder
  • 2 tablespoons mild curry powder
  • 1 spoon red food colouring
  • 1 spoon red food colouring
  • 1 spoon red food colouring
  • 3 tablespoons natural or Greek yoghurt
  • 3 tablespoons natural or Greek yoghurt
  • 3 tablespoons natural or Greek yoghurt
  • 1.25 cups self raising flour
  • 1.25 cups self raising flour
  • 1.25 cups self raising flour
  • 0.75 cup Greek yoghurt
  • 0.75 cup Greek yoghurt
  • 0.75 cup Greek yoghurt
  • 1 teaspoon garlic granules
  • 1 teaspoon garlic granules
  • 1 teaspoon garlic granules
  • 1 teaspoon mixed herbs
  • 1 teaspoon mixed herbs
  • 1 teaspoon mixed herbs
  • 1 heaped teaspoon butter
  • 1 heaped teaspoon butter
  • 1 heaped teaspoon butter

Equipment

slow cookerpanramekinsrolling pin