This comforting chicken pie has a spicy twist
The best part about this dish is that you can enjoy it as a beautiful curry or you can go one step further and transform it into an incredible and comforting family pie.
Creating healthy, simple weeknight meals can be a serious challenge throughout a busy week. If you are working and/or running around after small or big children, this becomes even more difficult. I often think about people who don’t enjoy cooking or have basic cooking skills and I can imagine how the thought of making dinner EVERY SINGLE NIGHT of the week must be a complete and utter nightmare. This is where I can help.
I want to share my love for healthy food and recipes with you, in the hope I can make the cooking process a little easier, spark a lot of joy and fill your body with nutritious and satisfying meals that allow you to become the best version of yourself.
The best part about this dish is that you can enjoy it as a beautiful curry or you can go one step further and transform it into an incredible and comforting family pie.
Try also my other recipes: chicken and sweetcorn soup and pasta alla norma.
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Chicken korma curry pie
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion, finely diced
- 4 cm piece of ginger, grated
- 3 garlic cloves, finely chopped
- 1 teaspoon garam masala
- 3 heaped tablespoons good-quality korma paste
- 2 tablespoons plain flour
- 1.2 kg boneless and skinless chicken thighs, cut into 4 cm cubes
- 400ml can coconut cream
- 80ml (⅓ cup) chicken stock
- 200g (1½ cups) jap pumpkin, cut into 3 cm cubes
- 2 large parsnips, cut into 2 cm cubes
- 125g (1 cup) frozen green beans, thawed
- 1 handful of coriander leaves, roughly chopped
- Salt flakes and freshly ground black pepper
- 1 tablespoon unsalted butter, melted
- 4 frozen puff pastry sheets, semi thawed
- 1 egg, lightly beaten
- 1 tablespoon sesame seeds, optional
Method
- Heat the olive oil in a large saucepan over medium heat. Add the onion and sauté for 3-4 minutes until starting to colour. Stir in the ginger and garlic and continue to stir for 2 minutes until softened. Add the garam masala and cook, stirring, for 2 minutes. Add the korma paste, stir well and cook for 3 minutes until fragrant and well combined. You can stir in a tablespoon of water or stock if everything is starting to stick to the bottom of the pan.
- Now for the chicken. Sprinkle the flour into the pan, stir and cook out for 1-2 minutes. Tip in the chicken and stir through until well coated in the aromatics. Continue to cook for 2-3 minutes until the chicken is browned. Pour in the coconut cream and chicken stock, stir to combine and bring to a simmer.
- Don’t forget the veggies. Add the pumpkin and parsnip to the pan and stir to coat well in the sauce.
- Turn the heat down to low and gently simmer for 30 minutes until the vegetables are just tender. Turn off the heat, add the green beans and stir in the coriander. Season with salt and pepper to taste.
- Set aside to cool for 30 minutes.
- Get ready. Preheat the oven to 200C (fan-forced, 180C convection). Grease a 2-litre capacity pie dish with the melted butter (you can use paper towel or a pastry brush to do this).
- It’s time to assemble. Line the base and side of the dish with two slightly overlapping sheets of puff pastry, making sure you pinch the edges together to join at the centre seam and allow the pastry to overhang the side of the dish. Spoon the chicken korma filling into the pastry case and cover with the remaining joined puff pastry sheets. Trim the excess pastry and pinch the top and side together to seal.
- You can be very casual with this and use your fingers to mould the edges together. Brush the pastry with the egg and cut two small slits on top. Sprinkle on the sesame seeds and bake for 30-35 minutes until the pastry is golden brown and the filling is piping hot.
Serves 4
This is an edited extract from Wholesome by Sarah by Sarah Pound.