Malaysian-style pumpkin and chicken curry pie with roti crust
Use store-bought curry paste to create this creamy, easy curry pie, ready in less time than it takes to order takeaway.
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
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.
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.
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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