Curried Chicken Pie
There are few things in life more comforting than a pie, and there are few pies more comforting than a curried chicken pie. Hope you love it 😄 Chris x
Ingredients
Directions
- 1
Dice chicken into bite-sized pieces & coat in 1 tbsp curry powder, 1/2 tsp salt & 1/4 tsp black pepper. Place to one side.
- 2
Heat 1 tbsp oil in a large pan over medium-high heat & add potato. Fry until golden/crisp, season with a pinch of S&P then remove (don’t need to be completely soft all the way through- they’ll continue cooking).
- 3
Space out chicken in the pan. Leave to fry until it builds up a golden crust, then flip & continue frying until golden on the other side & just about cooked through the centre. Remove then lower heat to medium.
- 4
Fry onion & carrot until soft/golden then add garlic & ginger & fry for 30 secs. Melt butter then stir in cumin, garam masala, turmeric, ground coriander & remaining curry powder. Stir in flour then gradually whisk in stock.
- 5
Stir in cream & tomato paste. Season with S&P (I do 1/4 tsp each) then stir in chicken + resting juices. Simmer for 8-10mins until it’s nice & thick, then stir in potato. Pour into baking dish & leave for around 15 mins to form a skin. Preheat oven to 200C/400F.
- 6
Top filling with pastry, brush with egg wash then slice in a few steam holes. Finish with a sprinkle of nigella seeds then bake for around 20mins or until the pastry is deep golden & flaky with the filling bubbling around the edges. Leave to cool for 5 or so mins then tuck in & enjoy!
