Glug vegetable or coconut oil
1 large onion, chopped
1 Tbsp (15ml) PnP garlic and ginger paste
2 Tbsp (30ml) curry powder
1 packet (500g) PnP butternut and sweet potato chunks, cut into smaller chunks
1 rotisserie chicken, bones and skin removed
2 large ripe tomatoes, chopped
½ cup (125ml) chicken stock
1 cup (250ml) coconut milk
2 Tbsp (30ml) chutney
Salt and milled pepper
Handful fresh coriander, chopped
10-12 samoosa pastry sheets
Melted butter or oil, for brushing
2 tsp (10ml) cumin seeds
Heat oils. Fry onion for a few minutes until glossy. If you have an oven-to-table casserole dish or frying pan, use that.
Add garlic and ginger paste, and curry powder, and stir-fry until aromatic.
Add vegetables and toss to coat with spices.
Stir in chicken, tomato, stock, coconut milk and chutney.
Season to taste and add coriander, cover and simmer for 15 minutes or until vegetables are just tender.
Transfer to a casserole dish (if necessary).
Brush pastry with melted butter or oil and arrange on top.
Sprinkle with seeds.
Bake in a preheated oven at 180°C for about 30 minutes until pastry is crisp and golden.