Butter Chicken Pappadam Pie
A new twist on an old favourite, the crunchy topping on this butter chicken pie will get a standing ovation from your family!
Ingredients
450g packet microwave basmati rice
450g jar mild butter chicken simmer sauce
300ml tub light thickened cooking cream
300g shredded roast chicken meat
1½ cups frozen peas
75g packet ready-to-eat mini pappadums, lightly crushed
Mango chutney, to serve
Method
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Crumble rice over base of a lightly oiled, large ovenproof dish (10-cup capacity).
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Combine sauce and cream in a large saucepan. Bring to boil. Gently stir in chicken and peas. Remove from heat. Pour over rice. Cover dish with a sheet of oiled foil.
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Cook in a moderate oven (180C) for 20 minutes. Remove from oven. Discard foil. Top with pappadums. Return to oven.
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Cook, uncovered, for about 10 minutes, or until pappadums are golden brown. Serve with chutney.
TIP! Ready-to-eat mini pappadums are available in the Indian section of supermarkets. If you prefer, buy a barbecued chicken. Discard skin and shred flesh.
