Ingredients

• 1 cup carrots diced
• ¾ cup celery diced
• ¾ cup red capsicum diced
• 1 cup leeks cut in half and sliced
• ½ cup frozen corn kernels
• ½ cup frozen peas
• cooking spray
• 600g raw skinless chicken breast small diced
• 1 teaspoon crushed garlic (in jar)
• ¼ teaspoon dried fennel seeds
• 1 teaspoon turmeric
• 1 teaspoon dried coriander
• 1 teaspoon cumin
• ⅛ teaspoon chilli powder or to taste
• 1 x 375ml can evaporated light milk
• ¾ cup skim milk
• 2 sachets Cream of Chicken Cup-a-Soup (Continental®)
• 2 teaspoons cornflour
• 6 sheets filo pastry

Instructions

1. Preheat oven 200ºC fan forced.
2. Step 1: Microwave carrots, celery, capsicum, leeks, corn and peas in a little water for 7-8 minutes or until cooked.
3. Step 2: In a large frypan that has been coated with cooking spray, sauté chicken and garlic until cooked.
4. Step 3: Roughly chop fennel seeds then mix all spices together. Add to chicken and cook for 1 minute.
5. Step 4: Add drained vegetables and stir into chicken. Combine both kinds of milk with dry soup mix and cornflour then add to pan, stirring continuously until sauce boils. Pour into a casserole dish.
6. Step 5: Cut one sheet of filo in half then coat with cooking spray. Scrunch up each half and place on top of curry mix. Repeat this process with remaining 5 sheets, giving you 12 scrunches on top. Spray filo again then bake for 15-20 minutes or until filo has browned. Allow 2 scrunches per serve. SCAN QR CODE to watch Annette demonstrate this.