Chicken & Vegetable Samosa Bake

• Chicken thigh(500 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Potato(2)
• Carrot(2)
• Peas(150 g)
• Curry Powder(2 tsp)
• Garam Masala(2 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Tomato paste(1 tbsp)
• Chicken Broth(200 ml)
• Greek yogurt(120 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Olive oil(1½ tbsp)
• Filo Pastry(200 g)
• Butter(40 g)
• Coriander(2 tbsp)optional

Method

1. 1

   Preheat the oven to 200°C. Finely chop the {Onion}, mince the {Garlic}, grate the {Ginger}, peel and dice the {Potato} into small pieces, peel and dice the {Carrot}, and cut the {Chicken thigh} into small irregular pieces.

   ~14 min

2. 2

   Heat the {Olive oil} in a large ovenproof skillet or casserole dish over medium heat. Add the {Onion}, {Carrot}, and {Potato} with half the {Salt} and cook until the onion softens and the vegetables start to take on color. Stir in the {Garlic}, {Ginger}, {Curry Powder}, {Garam Masala}, {Cumin}, and {Turmeric} for the last minute.

   ~8 min

3. 3

   Add the {Chicken thigh} and cook, breaking it up and stirring often, until the pieces lose their raw look. Stir in the {Tomato paste}, then add the {Chicken Stock}, remaining {Salt}, and {Black pepper}. Simmer until the potatoes are tender and the mixture is thick, then stir through the {Peas} and {Greek yogurt}.

   ~10 min

4. 4

   Melt the {Butter}. Scrunch the {Filo Pastry} into loose ruffled sheets and scatter it over the filling to cover the surface. Brush or drizzle over the {Butter}.

   ~3 min

5. 5

   Bake until the pastry is golden and crisp and the filling is bubbling around the edges.

   ~18 min

6. 6

   Rest for 2 minutes, then scatter over the {Fresh cilantro} if using and serve in generous scoops.

   ~2 min