Heat the oil in a deep pan and fry the chicken chunks for 2 minutes. Add in the onions and garlic and cook for a further 2 minutes. Next, add in the peppers, spices and cook for a minute before adding in the mustard, sugar, vinegar, chopped tomatoes and coconut milk. Season with salt and cook for 5 minutes. When ready, remove off the heat and spoon into 2 small oven dishes. Mix together the mashed potatoes with the milk, butter, coriander, turmeric and season well with pepper and salt. Spoon the coriander mash over the chicken filling and bake in the oven at 200`c for 20 minutes.

Serves 4

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