Curry and Chips Pie
Our Curry and Chips Pie is a proper hearty feast! Imagine all the best flavours from our chip-shop inspired Mushy Pea Curry, topped with a crispy layer of lightly-spiced oven chips. By making our sauce at home and using easy, affordable ingredients, it’s got all the satisfaction of an indulgent takeaway order, for a fraction of the calories.
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NutritionPer Serving
- Calories361
- Carbs49g
- Protein29g
- Fat3g
- Saturates0.7g
- Sugars11g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If Mushy Pea Curry is a staple on your Batch Cook rotation, this Curry and Chips Pie will be up your street. We’ve borrowed the same indulgent-tasting, chip shop inspired flavours, and transformed them into a hearty, home-cooked pie the whole family will love!
While it might look and taste like a weekend treat, it’s light enough to be served midweek, at just 361 calories per portion. By blitzing together budget-friendly, store cupboard staples, spices and veg, we’ve recreated a silky, chippy-style sauce that’s just as satisfying as the restaurant version.
Rather than using a topping of pastry, our pie comes with a lid made of crispy, oven-baked chips. There aren’t any hidden nasties or lashings of oil involved; you’ll only need a light coating of low-calorie cooking spray. You can always crisp the chips to perfection in your air fryer instead, if you’d prefer.
You’ll love this pie with a side of steamed veggies, and a fresh piece of Simple Naan Bread to wipe your plate clean.
What diets is this Curry and Chips Pie suitable for?
This Curry and Chips Pie is suitable for dairy-free diets.
It can be made gluten-free, as long as you use gluten-free chicken stock cubes.
Please take extra care when cooking for people with allergies – be sure to use different utensils, cookware and preparation areas!
Do you need any special ingredients to make Curry and Chips Pie?
You won’t need to buy anything special to make this recipe. We’ve used easy-to-find ingredients, store cupboard staples and spice-rack essentials that you’re likely to have at home already.
A food processor or handheld stick blender will make blitzing together the homemade curry sauce much quicker and easier.
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We use a handheld stick blender to blitz together our curry sauce.
You’ll need freezer-proof containers to save extra portions for a rainy day.
How many calories are in this Curry and Chips Pie?
There are 361 calories per portion in this Curry and Chips Pie, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Curry and Chips Pie is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 200°C. Cut the potatoes into chips about 1cm (1/2 in) wide and place in a bowl of cold water to rinse off the starch. Drain the chips in a colander, then dry them using kitchen paper. Place them on a large baking tray, spray with low-calorie cooking spray and sprinkle over the garam masala, garlic granules. Season with salt and black pepper. Turn the chips to coat all over.
Step 2
Place the chips in the preheated oven for 20 minutes, turning the chips once. The chips will be slightly tender at this point but not completely cooked. Remove from the oven and set aside. Lower the oven temperature to 160°C.
Step 3
Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic and mushrooms and cook for 4-5 minutes, until starting to soften.
Step 4
Add the mushy peas, chopped tomatoes, baked beans, curry powder, chilli powder, sweetener or honey and crumble in the stock cubes. Bring to the boil, then lower the heat and simmer, uncovered, for 20 minutes, stirring occasionally.
Step 5
While the sauce is cooking, spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the chicken broccoli, cauliflower and green beans, and cook for 4-5 minutes, to seal the chicken on all sides.
Step 6
After 20 minutes, remove the curry sauce from the heat and blend in a food processor or using a stick blender. When smooth, add to the chicken and vegetables in the frying pan and simmer, uncovered, for a further 10 minutes. Taste and season with salt and black pepper, if needed.
Step 7
Transfer the chicken curry filling to a medium ovenproof dish and spread out evenly. Place the chips on top of the filling in an even layer. Place on a baking tray and then place in the oven at 160°C for 15-20 minutes, until the pie filling is piping hot throughout and the chips are golden and soft inside.
Step 8
Serve with steamed vegetables or with Simple Naan Bread to mop up the curry sauce, or with other accompaniments of choice.
What could I serve with this Curry and Chips Pie?
This Curry and Chips Pie really is a meal in itself, but if you wanted to serve it with an accompaniment, then some steamed veg or any of these dishes would be delicious!
How do you know when Curry and Chips Pie is cooked?
You should cook this Curry and Chips Pie until the pie filling is piping hot throughout and the chips are golden and soft inside. This will take around 15-20 minutes in the oven at 160°C.
The standard UK advice is to cook food until it has reached 70°C and remained at that temperature for 2 minutes. This is to keep you and your family safe.
How long can you keep Curry and Chips Pie in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Curry and Chips Pie in the fridge for approximately 1-2 days or so.
Can I freeze Curry and Chips Pie?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Curry and Chips Pie?
To reheat Curry and Chips Pie from chilled, place your leftovers in a microwave-proof container with loosely-fitting lid. Heat up for 4-7 minutes until piping hot throughout.
From frozen, allow to defrost and heat covered in the microwave for 3-5 minutes. Stir, and then cook for a further 5-7 minutes, until piping hot.
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Curry and Chips Pie
Our Curry and Chips Pie has all the best flavours from our chip-shop inspired Mushy Pea Curry, topped with a crispy layer of oven chips.
-
Prep Time
20 MINS
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Cook Time
1 HR
- KCals 361
- Carbs 49G
Instructions
- Preheat the oven to 200°C. Cut the potatoes into chips about 1cm (1/2 in) wide and place in a bowl of cold water to rinse off the starch. Drain the chips in a colander, then dry them using kitchen paper. Place them on a large baking tray, spray with low-calorie cooking spray and sprinkle over the garam masala, garlic granules. Season with salt and black pepper. Turn the chips to coat all over.
- Place the chips in the preheated oven for 20 minutes, turning the chips once. The chips will be slightly tender at this point but not completely cooked. Remove from the oven and set aside. Lower the oven temperature to 160°C.
- Spray a large saucepan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic and mushrooms and cook for 4-5 minutes, until starting to soften.
- Add the mushy peas, chopped tomatoes, baked beans, curry powder, chilli powder, sweetener or honey and crumble in the stock cubes. Bring to the boil, then lower the heat and simmer, uncovered, for 20 minutes, stirring occasionally.
- While the sauce is cooking, spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the chicken broccoli, cauliflower and green beans, and cook for 4-5 minutes, to seal the chicken on all sides.
- After 20 minutes, remove the curry sauce from the heat and blend in a food processor or using a stick blender. When smooth, add to the chicken and vegetables in the frying pan and simmer, uncovered, for a further 10 minutes. Taste and season with salt and black pepper, if needed.
- Transfer the chicken curry filling to a medium ovenproof dish and spread out evenly. Place the chips on top of the filling in an even layer. Place on a baking tray and then place in the oven at 160°C for 15-20 minutes, until the pie filling is piping hot throughout and the chips are golden and soft inside.
- Serve with steamed vegetables or with Simple Naan Bread to mop up the curry sauce, or with other accompaniments of choice.
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