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.
Curried Chicken Pie
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
- Step 1
Preheat the oven to 220C/200C fan
- Step 2
Add 1 tbsp olive oil to a heat proof casserole dish and fry the chicken over a medium heat for 5 minutes
- Step 3
Once browned, remove from the dish and set aside
- Step 4
Add ½ tbsp olive to the casserole dish and saute the onion for a couple of minutes until it begins to soften
- Step 5
Add in the garlic, ginger and curry powder and stir for a minute
- Step 6
Add the chicken back into the dish along with the cauliflower, mushrooms, soy sauce, coconut milk, chicken stock and cornflour mix
- Step 7
Bring everything to the boil before stirring in the garden peas
- Step 8
Keep over the heat for a couple of minutes before removing from the hob
- Step 9
Mix the remaining ½ tbsp olive oil and 1 tbsp coconut milk together and brush over each sheet of pastry
- Step 10
Scrunch up each sheet of pastry and place over the pie filling
- Step 11
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
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By The Healthy Employee
- Servings: 4
- Meals or Courses: Mains
- Dish Type: PiesSpicy
- Special Diet: Dairy Free
- Seasons and Occasions: AutumnFather's DaySpringWinter
- Difficulty Level:
- Ratings:
- Created: November 12, 2019
