Spicy Chicken Korma Vegetable Pie or Pies
Indulge in the ultimate fusion of comforting flavors with this Spicy Chicken Korma Vegetable Pie, a hearty dish that combines the warm spices of classic korma curry with golden, flaky puff pastry. Packed with tender chicken, vibrant vegetables like carrots, peas, and bell peppers, and a rich, coconut milk-infused filling, this recipe brings a spicy twist to traditional savory pies. The addition of korma curry paste and optional chili flakes adds depth and heat, making every bite irresistibly flavorful. Perfect for family dinners or meal prep, these pies can be made as one large centerpiece or as individual portions. Serve them piping hot with a side salad or yogurt dip for a satisfying meal that’s both exotic and familiar. With its enticing aroma, golden crust, and creamy filling, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams Chicken breast, diced
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 3 tablespoons Korma curry paste
- 400 milliliters Coconut milk
- 1 large Carrot, diced
- 100 grams Frozen peas
- 1 medium Red bell pepper, diced
- 200 grams Potatoes, boiled and diced
- 2 tablespoons Coriander leaves, chopped
- 2 sheets Puff pastry sheets
- 1 Egg, beaten (for egg wash)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red chili flakes (optional, for extra heat)
Instructions
Preheat your oven to 200°C (400°F).
Heat the olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant.
Stir in the korma curry paste and cook for 2 minutes, allowing the spices to bloom.
Add the diced chicken to the skillet. Stir to coat it in the curry paste, and cook for 5-6 minutes until the chicken is lightly browned.
Pour in the coconut milk and stir well. Add the chopped carrots, red bell peppers, and boiled potatoes.
Season with salt, black pepper, and red chili flakes (if using). Simmer for 10 minutes until the vegetables are tender and the mixture thickens slightly.
Stir in the frozen peas and chopped coriander leaves. Let the filling cool for about 10 minutes.
Roll out the puff pastry sheets on a lightly floured surface. Line a pie dish or smaller individual pie tins with one sheet of pastry, trimming any excess.
Spoon the cooled chicken korma vegetable filling into the pastry-lined dish or tins.
Cover with the second sheet of puff pastry, sealing the edges by crimping with a fork. Cut a small slit in the center of the pastry to allow steam to escape during baking.
Brush the top of the pastry with the beaten egg for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Remove the pie from the oven and let it cool for 5 minutes before serving. Enjoy your Spicy Chicken Korma Vegetable Pie!
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.4 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 610 mg | 13% | |
*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.
