Chicken Curry Pie
It’s one of the nation's favourite meals... but in a pie! We've made a coconutty chicken curry and wrapped it with a super-easy, crispy rough puff pastry.
Serves
6
1
Onion
4 Cloves
Garlic
20 g
Ginger
1
Green Chilli
30 g
Coriander
10
Skinless Chicken Thighs
165 g
Coconut Cream
300 ml
Chicken Stock
2 tsp
Curry Powder
200 g
Frozen Peas
460 g
Asparagus
3 tbsp
Cornflour
4 tbsp
Water
1
Egg
For The Pastry:
330 g
Plain Flour
3 tbsp
Nigella Seeds
115 g
Butter
1 tsp
Salt
1 tsp
Sugar
110 ml
Water
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