Chicken Curry Pie With Mustardy Greens

1.Preheat the oven to 200°C/180°C (fan)/gas 6.

2.Take your chicken out of the fridge, open the packet and let it sit.

3.Boil a kettle.

4.Peel and finely slice your brown onion(s).

5.Peel and roughly chop your potato(es).

6.Heat a large, wide-based pan with a drizzle of vegetable oil over medium heat.

7.Add the sliced onion with a pinch of salt and cook for 3-4 min until starting to caramelise.

8.Dust your work surface with flour, then unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 rectangle per person.

9.Transfer the pastry to a non-stick baking paper-lined tray and score a 1cm border around the edge of the pastry with a knife, then crimp the borders with a fork.

10.Sprinkle your nigella seeds over the pastry and put the tray(s) in the oven for 15-20 min until golden and cooked through.

11.Once the onion has caramelised, add your chicken breast portion(s), chopped potato and curry powder and cook for 3-4 min or until fragrant.

12.Meanwhile, dissolve your tomato paste and chicken stock mix in boiled water.

13.Once fragrant, add the tomato stock to the pan and cook, covered, for 15 min or until the potato is fork-tender and the chicken is cooked through.

14.Whilst the chicken is cooking, wash your shredded kale, then pat dry with kitchen paper.

15.Heat a separate, large, wide-based pan with a knob of butter over medium heat.

16.Once hot, add your mustard seeds and cook for 1-2 min or until fragrant and starting to pop.

17.Add the shredded kale with a pinch of salt and cook for 3-4 min or until tender with a slight bite.

18.Once the chicken is cooked through, transfer the cooked chicken to a clean board and shred it apart using two forks.

19.Return the pulled chicken to the pan and give everything a good mix up.

20.To serve, lay the pie lid over the chicken curry pie filling.

21.Serve the chicken curry pie with the mustardy greens to the side.

22.Enjoy!