Recipes
Butter Chicken Pot Pies
Ingredients:
2 tsp olive oil
1 brown onion, diced
500g chicken breast, cut into 2 cm pieces
420g butter chicken simmer sauce
1 cup frozen peas
1 pack Simson’s Pantry Garlic & Herb Mini Naans
¼ cup shredded tasty cheese
¼ bunch coriander, leaves picked and chopped
Method:
- Preheat oven to 200°C or 180°C fan-forced.
- Lightly grease 4 x 12cm-round (1-cup) capacity ramekins, set aside.
- Heat oil in a large frying pan over medium heat. Add onion and cook for 5 minutes or until softened.
- Add chicken and continue to cook for a further 8 minutes or until meat is cooked. Add the simmer sauce and cook for a further 5 minutes. Stir in peas and set aside.
- Spoon the chicken mixture into ramekins and top with Mini Naan. Sprinkle with cheese and season with pepper.
- Bake for 10 minutes or until golden.
- Sprinkle with coriander to serve and enjoy.
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