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.