Chicken Curry Pie

How to Prepare a Delicious Chicken Curry Pie – Comprehensive Guide

You can find complete, straightforward instructions and ingredient measurements in the recipe card at the end of this article.

Step One

In a bowl, combine the chicken with turmeric, oil, and season it with salt and pepper.

Step Two

Mix everything well until the turmeric is evenly distributed.

Step Three

Cover the bowl tightly or seal it.

Step Four

Refrigerate for a minimum of one hour. If possible, let it marinate overnight.

Step Five

In a large, flameproof non-stick pan, heat the ghee over medium heat. It will melt quickly.

Step Six

Add the chopped onion and sauté for about 5 minutes, stirring occasionally. The aroma will be fantastic!

Step Seven

Incorporate the garlic, ginger, and red chili purees. If using fresh garlic, allow it to cook for 2-3 minutes, stirring frequently, before moving to the next step.

Step Eight

Introduce the chicken into the pan and fry for 5-10 minutes until it turns golden brown. It doesn’t need to be fully cooked yet; just ensure the outside is seared.

Step Nine

Next, stir in the diced tomatoes, coconut milk, tomato puree, curry powder, and paprika.

Step Ten

Mix thoroughly. It will appear a light orange at this stage, but don’t be concerned; the color will deepen as it simmers.

Step Eleven

Bring the mixture to a gentle simmer.

Step Twelve

Let it simmer for 25 minutes, adjusting the heat as needed and stirring occasionally. Be sure to scrape the bottom of the pan as you stir.

Step Thirteen

Add the carrots and continue simmering for another 20 minutes, stirring every now and then.

Step Fourteen

Take it off the heat and allow it to thicken as you prepare the pastry. The longer it sits, the thicker it will become, but it doesn’t need to cool completely; you can use it as soon as the tin is prepared.

Step Fifteen

Preheat your oven to 180 degrees C (fan oven).

Step Sixteen

Grease a suitable ovenproof tin or pie dish.

Step Seventeen

Roll out the pastry into two sections on a lightly floured surface. One should be large enough to line the bottom and sides of the tin with a bit hanging over. The second piece should be sized to comfortably cover the top.

Step Eighteen

Fit the larger piece into the tin, pressing it into the base and sides, leaving some overhang.

Step Nineteen

Spoon the filling into the pastry shell, packing it in as much as possible. It’s fine for it to be heaped.

Step Twenty

Cover the filling with the second piece of pastry.

Step Twenty-One

Pinch the edges together firmly around the tin to seal.

Step Twenty-Two

Trim any excess pastry using a sharp knife.

Step Twenty-Three

In a small bowl, whisk an egg. Check the packaging, as some pre-rolled pastry may already be egg-washed.

Step Twenty-Four

Use a pastry brush to generously apply the egg wash over the top of the pie.

Step Twenty-Five

With a knife, make two small slits in the center of the pastry to allow steam to escape during baking.

Step Twenty-Six

Place the pie in the preheated oven and bake for 30 minutes or until it’s a lovely golden brown.

Step Twenty-Seven

Once done, take it out of the oven and let it rest for a few minutes before serving.