• Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. • Cook potato in the boiling water, until easily pierced with a fork, 12-15 minutes. Drain and return to the saucepan. • Add the butter and the milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• While potato is cooking, roughly chop tomato. • Thinly slice brown onion. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl.

• Preheat grill to medium-high. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and tomato until tender, 5-6 minutes. • Add mild curry paste and cook until fragrant, 1 minute. • Add coconut milk and chicken-style stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. • Remove from heat, then add baby spinach leaves and chicken, stirring until combined. TIP: Add a splash of water if the mixture looks too thick.

• Transfer chicken curry to a baking dish. • Evenly spread mashed potato over the top. • Grill pie, until lightly golden, 8-10 minutes. TIP: Grills cook fast, so keep an eye on the pie!

• Divide chicken and veggie korma curry pie between plates to serve. Enjoy!