CHICKEN CURRY PIES with SWEET POTATO

                                               CHICKEN CURRY PIES with Sweet Potato


700g Sweet Potato, peeled and coarsely chopped
1 Brown Onion, finely chopped
1 large Carrot
600g Chicken Breasts, cut into 2-3cm
1 1/2 T Korma Curry Paste
2 teasp. Plain Flour
400g can Diced Tomatoes
1/3 cup Water
1 cup  frozen Peas, thawed
2T fresh Coriander, chopped
2 teasp. Lime juice
2 teasp. Brown Sugar


1. Preheat oven to 180 degrees celsius. Cook the sweet potato in a 
    saucepan of boiling water for 12 mins. or until tender. Drain and return
    to pan. Mash until smooth.


2.  Meanwhile, heat a deep frying pan over medium-high heat. Spray with
    oil. Cook the onion and carrot, stirring occasionally, for 3-4 mins or until 
    soft. 


3. Add the chicken and cook, stirring, for 3-4 mins. or until browned.


4. Add the curry paste and cook, stirring, for 1 minute or until aromatic.


5. Add the flour and cook, stirring, for 1 minute.


6.  Add the tomato and water and stir to combine. Bring to the boil. Cook for 
    2-3 mins. or until the mixture thickens slightly. 


7.  Remove from heat. Stir in the peas, coriander, lime juice and sugar.


8.  Divide chicken mixture between four 1-cup capacity ovenproof dishes.
    Place on a large baking tray. Top with the mashed sweet potato and bake
    for 15 mins. or until golden.


COOKING HINTS FROM VON:-


* If you don't have individual ovenproof dishes, using a small 1L capacity
  ovenproof dish will do.


* You can also add 1/2 cup or so of cream or milk and 1T butter to the sweet
   potato when mashing it to make it even creamier. You could also add some
   finely diced onion.


* If you haven't got fresh lime juice, you can easily substitute using the 
  bottles of lime juice in the dry grocery section of your supermarket.