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Malaysian-style pumpkin and chicken curry pie with roti crust

Jessica Brook
Jessica Brook

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Malaysian-style pumpkin and chicken curry pie with roti.
Malaysian-style pumpkin and chicken curry pie with roti. Jeremy Simons

Use store-bought curry paste to create this creamy, easy curry pie, ready in less time than it takes to order takeaway.

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Ingredients

  • 2 tbsp vegetable oil 

  • 600g chicken thighs, chopped 

  • 500g Kent pumpkin, chopped

  • 1/4 cup Malaysian-style curry paste 

  • 400ml can coconut milk 

  • 1 cinnamon stick

  • 1/4 cup lime juice

  • 8 store-bought roti breads

  • 50g unsalted butter 

  • 1 long red chilli, deseeded and finely chopped

  • 4 sprigs curry leaves

Method

  1. Step 1

    Preheat the oven to 200C fan-forced (220C conventional). Heat oil in a large skillet over medium heat. Season the chicken, add to the pan and cook stirring occasionally for 5 minutes, or until coloured. 

  2. Step 2

    Add the pumpkin, curry paste, coconut milk and cinnamon. Bring to a simmer and cook for 10-12 minutes, or until the chicken and pumpkin are just tender. Remove the cinnamon stick, add lime juice and divide between 2 x 2.5 cup capacity baking dishes. Scrunch the roti and place on top. Place in the oven and bake for 10 minutes, or until golden and crisp. 

  3. Step 3

    Meanwhile, melt the butter in a medium frying pan over medium heat. Add the chilli, season with salt and pepper and cook for 2 minters, or until golden. Add the curry leaves and cook for a further 30 seconds. Take off the heat. Serve the pies topped with butter.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/malaysianstyle-pumpkin-and-chicken-curry-pie-with-roti-crust-20220808-h25lhl.html