Butter Chicken Pappadam Pie Recipe

Butter Chicken Pappadam Pie

With just 6 ingredients, this super easy - and yum! - dinner will be a new family favourite! - by Jane Ash

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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

Crumble rice over base of a lightly oiled, large ovenproof dish (10-cup capacity).
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.
Cook in a moderate oven (180C) for 20 minutes. Remove from oven. Discard foil. Top with pappadums. Return to oven.
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.

Jane Ash

Jane Ash is a recipe editor and contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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Ingredients

Method

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