Recipe Of The Week – Curried Chicken Pie
This curried chicken pie elevates the family favourite humble chicken pie to a new level.
With the addition of coconut milk, ginger and nigella seeds, this recipe is likely to become a weekly staple on the menu.
Ingredients
- 2 tbsp olive oil
- 500g chicken breasts, cut into chunks
- 1 onion, sliced
- 3 garlic cloves, grated
- Thumb-sized piece ginger, minced
- 1 tbsp curry powder
- 1 large cauliflower, cut into small florets
- 350g chestnut mushrooms, sliced
- 1 tsp soy sauce
- 250ml + 1 tbsp low-fat coconut milk
- 250ml chicken stock
- 1 tsp cornflour, mixed with 1 tbsp cold water
- 250g garden peas
- 4 sheets filo pastry
- ¼ tbsp nigella seeds
- ¼ tbsp sesame seeds
Steps
- Preheat the oven to 220C/200C fan
- Add 1 tbsp olive oil to a heat proof casserole dish and fry the chicken over a medium heat for 5 minutes
- Once browned, remove from the dish and set aside
- Add ½ tbsp olive to the casserole dish and saute the onion for a couple of minutes until it begins to soften
- Add in the garlic, ginger and curry powder and stir for a minute
- Add the chicken back into the dish along with the cauliflower, mushrooms, soy sauce, coconut milk, chicken stock and cornflour mix
- Bring everything to the boil before stirring in the garden peas
- Keep over the heat for a couple of minutes before removing from the hob
- Mix the remaining ½ tbsp olive oil and 1 tbsp coconut milk together and brush over each sheet of pastry
- Scrunch up each sheet of pastry and place over the pie filling
- Scatter the sesame and nigella seeds on top and place in the oven for 10-12 minutes, or until the pastry has turned a deep golden brown
