👨‍🍳 Cooking with Chris

Ingredients

• 3 tbsp ghee or butter
• 1 medium onion finely chopped
• 1 jalapeño pepper finely chopped
• 3 cloves garlic minced
• 1 lb ground chicken or turkey
• 2 tbsp garam masala or curry powder
• ½ tsp turmeric
• salt
• 1 ½ lbs potato about 2 medium russets, diced
• 1 cup water
• 1 cup green peas frozen or fresh
• ½ cup minced fresh cilantro
• 1 sheet of puff pastry thawed (½ a 17-oz package) OR single pie crust

Instructions

1. Heat ghee or butter in a large stockpot over medium heat. Add onion and cook until golden and caramelized, about 20 minutes. Add jalapeno and garlic; cook 1 minute more.
2. Stir in ground chicken, garam masala, turmeric and 1 1/2 tsp salt. Cook until chicken is no longer pink.
3. Stir in diced potatoes and water; cover pot and cook, stirring occasionally, until potatoes are tender, about 25 minutes. Stir in peas and cilantro. Taste, and adjust seasoning – you’ll probably need more salt.
4. Transfer mixture to a 2-quart (2 L) baking dish. Roll out pastry and place over top. Cut a few steam vents.
5. Bake at 400 degrees until crust is golden brown, about 25 minutes.