Creamy Chicken Curry Pie
Indulge in the ultimate comfort food fusion with this Creamy Chicken Curry Pie, a delightful blend of rich, spiced flavors wrapped in a flaky puff pastry crust. Tender chicken breast is simmered in a savory curry sauce infused with aromatic spices like garam masala and curry powder, complemented by garlic, ginger, and a touch of heavy cream for a luscious, velvety texture. Sweet peas and a hint of fresh coriander brighten the dish, while the golden, buttery pastry seals in the fragrant filling. This hearty, satisfying pie is a perfect choice for a cozy family dinner or a comforting weekend treat. Serve it alongside a crisp green salad or steamed vegetables for a complete and irresistible meal.
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Recipe Information
Ingredients
- 500 g chicken breasts
- 50 g butter
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp garam masala
- 2 tbsp all-purpose flour
- 250 ml chicken stock
- 150 ml heavy cream
- 100 g frozen peas
- 2 tbsp fresh coriander, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten
Instructions
Preheat your oven to 200°C (400°F).
Cut the chicken breasts into bite-sized pieces and season them with a pinch of salt and pepper.
Heat the butter and olive oil in a large skillet over medium heat.
Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Stir in the garlic, ginger, curry powder, and garam masala. Cook for 1-2 minutes to allow the spices to toast and become aromatic.
Sprinkle the flour over the mixture and cook for another minute while stirring to combine.
Gradually pour in the chicken stock, stirring constantly to form a smooth sauce.
Add the heavy cream and bring the mixture to a simmer. Let it cook for 3-5 minutes, or until slightly thickened.
Return the cooked chicken to the skillet, along with the frozen peas and chopped coriander. Stir well to combine, then season with salt and black pepper to taste. Remove the skillet from the heat and let the filling cool slightly.
Transfer the chicken curry filling to a pie dish and spread it out evenly.
Unroll the puff pastry sheet and carefully place it over the pie dish, trimming any excess pastry. Press the edges to seal, then crimp with a fork for decoration.
Brush the top of the pastry with the beaten egg to achieve a golden color.
Using a knife, cut a few small slits into the pastry to allow steam to escape during baking.
Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let the pie cool for 5-10 minutes before serving. Enjoy your Creamy Chicken Curry Pie with a fresh green salad or steamed vegetables!
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 7510 mg | 326% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 12.1 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 196 mg | 15% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 670 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
