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Method
Step 1
Preheat oven to 200°C. Place the chicken and flour in a bowl and toss until the chicken is lightly coated. Heat the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 mins or until the chicken is brown all over. Transfer to a plate. Repeat with the remaining chicken.
Step 2
Add the onion to the pan and cook, stirring, for 3 mins or until onion softens. Return the chicken to the pan with the vegetables and simmer sauce. Bring just to a simmer. Set aside to cool slightly.
Step 3
Transfer the chicken mixture to a 6-cup (1.5L) pie dish. Arrange the pastry over the mixture in the dish and use a small sharp knife to trim the edge. Cut 3 small slits in the pastry. Whisk the egg in a small bowl with a little water and brush over the pastry.
Step 4
Bake for 30 mins or until the pastry is golden and puffed. Serve with the salad leaves.
500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 3cm pieces
2 tbs plain flour
1 tbs sunflower oil
1 brown onion, finely chopped
500g Coles Frozen Australian Peas, Carrots & Cauliflower
420g jar korma simmer sauce
1 sheet frozen puff pastry, just thawed
1 Coles Australian Free Range Egg
120g pkt Coles Australian 4 Leaf Salad
Description
Impress the family with a comforting meal, bursting with flavour. It’s affordable and simple to prep.
Method
Step 1
Preheat oven to 200°C. Place the chicken and flour in a bowl and toss until the chicken is lightly coated. Heat the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 mins or until the chicken is brown all over. Transfer to a plate. Repeat with the remaining chicken.
Step 2
Add the onion to the pan and cook, stirring, for 3 mins or until onion softens. Return the chicken to the pan with the vegetables and simmer sauce. Bring just to a simmer. Set aside to cool slightly.
Step 3
Transfer the chicken mixture to a 6-cup (1.5L) pie dish. Arrange the pastry over the mixture in the dish and use a small sharp knife to trim the edge. Cut 3 small slits in the pastry. Whisk the egg in a small bowl with a little water and brush over the pastry.
Step 4
Bake for 30 mins or until the pastry is golden and puffed. Serve with the salad leaves.
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