Chicken curry pie
(10 Jun 2021)

Chicken curry pie

Chicken curry pie
Serves 4
Recipe by Nicole Snelling

4 chicken breast fillets, cubed
1 onion, finely diced
1 tin chopped & peeled tomato
400g sheet puff pastry
125ml fresh cream
3-4 curry leaves
1 chilli, finely chopped
1 egg, beaten
2 Tbsp roasted masala
1 Tbsp Olive pride blend oil
2 tsp garam masala
1 tsp ground turmeric
1 tsp ginger paste
1 tsp garlic paste
1 tsp ground cumin
salt, to taste
fruit chutney , to serve
salsa, to serve
To prepare the curry add the olive pride oil to medium-high preheated sauce pot. Add the onions and allow them to cook for 3-4 minutes, or until they start to brown. Add the garlic and ginger paste, cook for 1 minute before adding the spices and curry leaves. Allow the spices to toast slightly until fragrant, add more oil if the spice mixture is to dry.  Add the chicken pieces and allow to cook for 2-3 minutes before adding the fresh cream and tinned tomato. Make sure that the chicken is well covered with liquid or add some chicken stock. Allow the curry to cook for 30-40 minutes until the curry has thickened up. Season to taste. Allow the curry to completely cool. Preheat the oven to 180°C.
Add the curry to a pie dish, top the curry with the puff pastry and brush the top with a beaten egg.
Place the pie into the oven to bake for 25-30 minutes or until golden brown.
Serve the pie hot with a side salsa salad and chutney.



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