• Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water for the potatoes.
• Chop the potatoes into 2cm chunks (peeling optional).
• Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
• Once cooked, drain in a colander and return to the pot off the heat.
• Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. 

• Halve, peel and thinly slice the onion.
• Cut the tomato into 2cm chunks.
• Stir the coconut milk (or shake the packet) to dissolve any lumps.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, add the ground coriander, onion and chicken. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken.
• Fry until browned on the outside and cooked through, 5-6 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

• Add the North Indian spice to the pan and fry until fragrant, 30 secs. 
• Stir in the tomatoes, korma paste, coconut milk and stock.
• Cover and simmer for 6-8 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Once simmered, add the spinach and stir until wilted.

• Once the filling is ready, taste and season with salt and pepper if needed. Add a splash of water if you feel it's too dry.
• Transfer to an appropriately-sized oven dish.
• Top with a layer of mashed potato. Use the back of a spoon to evenly spread it out.
• Take 2 tbsp butter (double for 4p), cut into small pieces and distribute over the top of the mash.
• Pop the dish in the oven for 5-6 mins.

• Once baked, remove the chicken korma pie from the oven.
• Divide the pie between plates.