[SLOT Y] NZ Ultimate Butter Chicken Filo Pie

• Meanwhile, halve cherry tomatoes and lemon. • Roughly chop cucumber and coriander. • Thinly slice fresh chilli (if using). Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, mild North Indian spice blend and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Add ginger paste and mild curry paste, and cook, stirring, until fragrant 1 minute. • Add the longlife cream, chicken-style stock powder and a splash of water. Simmer until slightly thickened, 1-2 minutes. • Remove pan from heat, then add roasted veggies. Stir to combine. Season to taste.

• Transfer chicken curry to a baking dish. • In a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of pie filling to completely cover. • Gently brush melted butter over to coat. Bake pie until golden, 20-25 minutes.

• In a medium bowl, combine cherry tomatoes, cucumber, coriander, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.