Coronation Chicken and Potato Pie

Directions

1Put the new potatoes in a pan and cover with cold water. Bring to the boil, then turn down the heat and simmer for 15-20 minutes, until tender.

2Heat 1 tbsp. oil in a frying pan and brown half the chicken.

3Repeat with another 1 tbsp. oil, or cook in another pan simultaneously.

4Once browned, transfer to a plate and set aside.

5Heat another 1 tbsp. oil in the frying pan, add the onion and cook for 5 minutes.

6Stir in the curry powder and mango chutney and cook for 1 minute.

7Add the chicken, stirring to coat in the onion mixture.

8Add 100ml wine and 200ml water, mix well, then stir in the yogurt or creme fraiche.

9Cook for 5 minutes more, until the chicken is cooked through, with no pink flesh showing.

10Drain the potatoes and stir into the sauce with most of the parsley.

11Heat the grill to medium-high. Divide the mixture between 4 ovenproof pie dishes.

12Mix together the breadcrumbs, Parmesan and the remaining parsley and sprinkle on top of the chicken.

13Grill for 5 minutes, until the tops are browned.

14Meanwhile, heat the butter and remaining oil in a wok or large pan and saute the cabbage.

15After 1 minute, add the remaining 100ml wine and cook for a further 2-3 minutes until tender.

16Serve with the pies.