Feeling chilli?

BUTTER CHICKEN POT PIES

Serves 4 Cost per serve $3.50 Time to make 1 hour

2 teaspoons olive oil
500g chicken breast fillets, cut into 2cm pieces
1 large brown onion, finely chopped
2 large carrots, chopped
2 tablespoons butter chicken curry paste
1 cup no-added-salt tomato purée
½ cup reduced-salt chicken stock
1 cup baby frozen peas
1 medium zucchini, diced
¼ cup reduced-fat cream for cooking
1 sheet reduced-fat puff pastry, slightly thawed
1 egg, lightly beaten 250g steamed green beans, to serve