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Curried Chicken Pie

Curried Chicken Pie Image
@ivanthenorse @ivanthenorse

Ingredients

Steps

1
Dice the chicken into bite-sized pieces then coat in 1 T. curry powder, 1/2 t. salt, and 1/4 t. black pepper. Set aside.
2
Heat the oil in a large pan over medium-high heat then add the diced potato. Fry until golden/crisp on the outside, season with a pinch of salt and pepper, then remove and set aside.
3
Top the pan up with oil if needed, then space out the chicken. Leave to fry until it builds up a golden crust, then flip and continue frying until golden on the other side and just about cooked through. Remove and set aside, then lower the heat to medium.
4
Add carrot and onion, frying until soft and golden. Then add the garlic and ginger and fry for another 30 seconds or so. Melt in the butter, then stir in the cumin, garam masala, turmeric, ground coriander, and remaining curry powder. Stir in the flour, then gradually pour in the stock, whisking as you go to smooth out any lumps.
5
Stir in the cream, then stir in the tomato paste. Season with salt and pepper, then stir in the chicken and resting juices. Simmer for 8-10 minutes until it's nice and thick, then stir in the potato. Pour into the baking dish and leave for around 15 minutes to form a skin over the top. Preheat the oven to 400F
6
Top the filling with pastry, then trim the edges. Brush with egg wash, then poke a few steam holes. Finish with a sprinkle of the black onion seeds then place in the oven for around 20 minutes or until the pastry is deep golden brown and flaky and the filling is bubbling. Let cool about 5 minutes, then serve.

Nutrition Facts

  • Calories
    737kcal
    36%
  • Fat
    40g
    61%
  • Saturated Fat
    18g
    90%
  • Carbohydrates
    53g
    17%
  • Fiber
    5g
    20%
  • Sugar
    3g
    6%
  • Protein
    41g
    82%
  • Cholesterol
    180mg
    60%
  • Sodium
    796mg
    33%
Percent Daily Values are based on a 2,000 calorie diet.

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