Indian Spiced Chicken and Kumara Pie

Steps

1. Cook topping Peel and dice kumara and parsnip, place in a pot with salted water and cook on high, with the lid on, for about 25 minutes, or until soft. Drain and return to pot with butter and a splash of milk and mash until smooth. Thinly slice spring onion and fold through mash.
2. Prep filling Thinly slice onion and dice tomatoes. Remove stalk from silverbeet and thinly slice until you have 2 cups worth, set veggies aside separately. Pat chicken dry and slice into 2cm pieces.
3. Cook filling Heat a drizzle of oil in an oven proof fry pan on high heat. Cook chicken for about 3 minutes, until browned. Add onion and cook for 3 minutes, until tender. Add garlic, Indian spices and 1 tsp salt to pan and cook for 1 minute, until fragrant.
4. Add tomatoes, silverbeet and coconut cream and simmer for about 3 minutes, until chicken is cooked through and sauce has thickened. Add fish sauce and season to taste.
5. Make pie Top pie filling with mash and smooth out with the back of a spoon to cover. Sprinkle with almonds and grill for about 5 minutes, until almonds are golden.
6. Serve Indian spiced chicken and kumara pie with Bombay aioli.