Curry Chicken Pie

Name: Curry Chicken Pie
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 600 g chicken thigh, diced; 1 piece onion, diced; 3 clove garlic, crushed; 15 g ginger, grated; 2 piece carrot, diced; 150 g peas; 1.5 tsp garam masala; 0.5 tsp turmeric; 0.5 tsp chili powder; 2 tbsp flour; 300 ml chicken broth; 200 ml coconut milk; 1 sheet puff pastry; 1 piece egg, beaten; 1 tsp salt

Mild Aussie-style chicken curry pie with carrots and peas under flaky puff.

95 min
Medium
4 servings
Australian

Cooks: 0
Photos: 0

Ingredients

chicken thigh, diced600g
onion, diced1 piece
garlic, crushed3 clove
ginger, grated15g
carrot, diced2 piece
peasfrozen ok150g
garam masala1½ tsp
turmeric½ tsp
chili powdermild½ tsp
flourthickener2 tbsp
chicken broth300ml
coconut milk200ml
puff pastryfor the lid1 sheet
egg, beatenegg wash1 piece
salt1 tsp

Method

1
Dice chicken thigh and toss with curry powder (use garam masala plus turmeric and chili powder) and salt.
2
Sear chicken in a hot oiled pot until lightly coloured, then remove.
3
In the same pot, soften onion, garlic, and ginger; add diced carrot and cook until starting to soften.
4
Stir in flour to coat, then gradually add chicken broth and coconut milk to make a smooth gravy.
5
Return chicken with peas; simmer until chicken is cooked and sauce thickens, about 15 minutes.
6
Cool fully, fill pie dish, top with puff pastry, brush with egg, and slash the top.
7
Bake at 200°C until pastry is deep golden, about 25–30 minutes.

Per serving

620
kcal: 38g
protein: 42g
carbs: 32g
fat