High Protein Chicken Tikka Masala Pot Pie
Directions
- 1Add chicken, peppers, onion, passata, tikka paste, garlic, herbs, curry powder, and food coloring to a slow cooker. Cook for 4 hours on high or 6 on low.
- 2Stir in yoghurt 30 minutes before serving.
- 3If using a pan, fry chicken, onion, and pepper until cooked. Add tikka paste and spices, simmer until thickened. Reduce heat and stir in yoghurt.
- 4Preheat oven to 180 degrees (fan) about half an hour before serving.
- 5Mix yoghurt, flour, garlic granules, and herbs for the naan crust. Divide in two and roll out to fit ramekins.
- 6Add curry to ramekins and top with naan crust. Brush with garlic butter.
- 7Bake until golden and fluffy.
Ingredients
- 400 g diced chicken breast
- 2 red peppers
- 1 white onion
- 500 g passata
- 2 tablespoons tikka masala paste
- 1.5 teaspoons garlic
- 1 teaspoon mixed herbs
- 2 tablespoons mild curry powder
- 1 spoon red food colouring
- 3 tablespoons natural or Greek yoghurt
- 1.25 cups self raising flour
- 0.75 cups Greek yoghurt
- 1 teaspoon garlic granules
- 1 teaspoon mixed herbs
- 1 heaped teaspoon butter
Equipment
slow cookerpanramekinsrolling pin