Chicken Tikka Pot Pies Pic credit: Ruhana EbrahimRec credit: @mama_taught_me_well Note: I didn't have enough mini pots to make these pot pies, so used foil cups. You may use ramekins if you do not have mini oven pots. Ingredients:Puff pastryEgg washDried parsley (garnish)1kg chicken fillet (diced small),1 large onion (sliced),400g chopped tomatoes,2 large potatoes (finely diced),250ml plain smooth yogurt/sourmilk,¼ cup lemon juice,1 tablespoon red ginger garlic masala,1 teaspoon salt,1 teaspoon dhana jeeroo powder,¼ teaspoon turmeric powder,1 teaspoon chilli powder/ tikka spice½ teaspoon garum masala powder,1 packet swiss chard (chopped up),1 tablespoon maizena (corn flour),2 tablespoon cold water. Method: 1. Braise onions till lightly golden, add masala & spices to onions and braise till fragrant.2. Throw in tomatoes and potatoes and cook for 10 minutes.3. Add chicken and lemon juice and cook halfway through.4. Add yogurt/ sourmilk and swiss chard.5. Mix maizena (corn flour) & water till smooth.6. Add maizena (corn flour) mixture & cook till gravy just starts to thicken.7. Remove from heat & allow filling to cool.8. Roll pastry out, cut out rounds to size of mini pots/ cups.9. Spoon filling into pots. 10. Seal with pastry lids.11. Poke 2 slits with knife ontop of pastry.12. Brush with egg and sprinkle with parsley. 13. Place pot pies in preheated oven at 180degC and bake till the top is puffed & golden. 14. If using foil cups, you will have to reduce gravy alot more so it does not overflow from cup. Also place a round of pastry at bottom & a round ontop to seal.15. Follow same method thereafter. I served with meebos chutney.