Chicken Curry Pie With Sweet Potato

• 700 g sweet potatoes, peeled, coarsely chopped (kumara)
• 2 teaspoons oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons grated fresh ginger
• 1 large carrot, peeled, finely chopped
• 600 g boneless skinless chicken breasts, cut into 2-3cm pieces
• 1 1/2 tablespoons korma curry paste
• 2 teaspoons all-purpose flour
• 400 g diced tomatoes
• 1/3 cup water
• 1 cup frozen peas, thawed
• 2 tablespoons chopped fresh coriander
• 2 teaspoons fresh lime juice
• 2 teaspoons brown sugar
• salt and pepper

1. Preheat oven to 180u0b0C Cook sweet potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to pan. Mash until smooth.
2. Heat oil in a frying pan on medium-high heat. Saute onion, garlic, ginger and carrot, stirring occasionally, for 3-4 minutes or until soft.
3. Add chicken and stir for 3-4 minutes or until browned.
4. Add curry paste and stir for 1 minute.
5. Add flour and stir for 1 minute. Add tomato and water and stir. Bring to boil.
6. Cook for 2-3 minutes or until mixture thickens slightly. Remove from heat. Add peas, coriander, lime juice and sugar, season to taste with salt and pepper.
7. Divide curry among four 250ml (1-cup) capacity ovenproof dishes. Place on a baking tray. Top with sweet potato. Bake for 15 minutes or until golden. Serve with steamed green vegetables (broccoli or beans would be good).

sweet potatoes, oil, brown onion, garlic, ginger, carrot, curry, flour, tomatoes, water, frozen peas, fresh coriander, lime juice, brown sugar, salt

Taken from www.food.com/recipe/chicken-curry-pie-with-sweet-potato-459900 (may not work)