Curried Chicken Pie
Makes: 4 | Prep: 20 minutes | Cook: 20 minutes | Difficulty: Easy
Ingredients
- 1 tbsp olive oil
- 800g chicken thighs, cut into 2cm pieces.
- 1 brown onion, thinly sliced
- 1 clove garlic, crushed
- 1/2 cup korma curry paste
- 1/4 cup plain flour
- 1/2 cup Rosella Fruit Chutney
- 1 cup chicken stock liquid stock
- 1 x 400g can corn kernels, drained
- 1 cup frozen peas
- 1 egg, lightly whisked
- 1 sheet ready-rolled frozen puff pastry, just thawed
- Salad greens, to serve
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METHOD:
Step 1:
Preheat oven to 220°C. Heat half the oil in a large saucepan over high heat. Add one-third of the chicken and cook, turning occasionally, for 5 minutes or until
browned. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining oil and chicken reheating the pan between each batch.
Step 2:
Add the onion and cook, stirring, for 3 minutes or until just tender. Add the garlic and stir for an extra minute. Add the curry paste and cook, stirring, for 1 minute or
until aromatic. Add the flour and cook, stirring, for 1 minute or until well combined. Return the chicken to the pan with the stock and fruit chutney and bring to the boil.
Reduce heat to medium-low and cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly. Add the corn and peas and remove from heat. Season
with salt and pepper.
Step 3:
Spoon the chicken mixture into an 8 cup capacity ovenproof pie dish. Brush the edges with egg. Top with pastry and lightly press the edges to seal. Brush the top with
remaining egg. Place the dish on a baking tray and bake in oven for 15-20 minutes or until the pastry is golden and puffed. Serve with a side of salad greens and
extra fruit chutney.
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