Monday, 25 May 2015

Curry Chicken Pot Pies

On a cold winter's day, this curry chicken pot pie is definitely comfort food for the soul. Hot and spicy, it is most appetizing and I just love the warmth it brings to my hungry little tummy!

(makes 5)

500g chicken breast or boneless chicken thigh
1 medium size carrot, cut into small cubes
2 small to medium size potato, cut into small cubes
1 small onion, chopped small
2 cloves garlic,  chopped small
2 Tbsp oil
50g plain flour
2 heaps Tbsp curry powder
300ml milk (or you may use thin coconut milk)
300ml chicken stock  or water
salt and pepper to taste
2 sheets ready rolled puff pastry
1 small egg, beaten


1)   In a medium pot, bring water to a boil on high.  Add in the chicken breast or chicken thigh making sure that the chicken is covered with the water by 1/2”.  Once the chicken is cooked, remove and cut into small cubes and set aside.  Retain 300ml of the chicken stock.

2)  In another medium pot, bring some water to a boil.  Add in the cubes carrots and potatoes.  Cook till the vegetables are soft.  Strain and set aside.

3) Preheat oven to 200C. 

4) Mix the flour with a little of the milk in a small bowl until you get a smooth paste. Leave aside.

5) Heat oil in a large saucepan. Add in the onion and garlic, and fry over a low heat about 1 minute. Turn up the heat and add the paste to the pan with the remaining milk and stock. Bring to the boil, stirring all the time, until the sauce is thickened and smooth.
(Note: If you are using coconut milk, use low to medium simmering heat).

6) Add in the curry powder and stir to combine.  Season with salt and pepper. 

7) Add in the cooked chicken, carrot and potato and mix together.

8) Remove the pan from the heat. 

9) Divide the curry chicken into individual ramekins (allowing at least 1” between the filling and the top of the ramekin; this is to ensure that the dishes do not overflow when baking) and leave aside to cool. 

10) To prepare the pastry top, cut out pastry to a size slightly larger than your pie dish or ramekin. Brush the lip of your dish or ramekins with a bit of water, and lay the pastry over them. Press gently to seal the edges.

11) Brush the pastry with beaten egg. Cut any leftover pastry trimmings to your desired shapes, arrange them on top of the pie, then brush with more egg. Using the tip of a sharp knife or a skewer, create a small steam hole in the centre of the pie.

12) Bake in the oven for about 20-25 mins or until the pastry is crisp and golden.

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