Chicken Curry Pot Pies

Serves

4

Explore textures and flavours when making meals with blogger Bee Bee from Honey Bee Sweets!

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In this video, Bee Bee teaches us how to make chicken curry with a western twist. Serve this chicken curry pot pies with salad and you will have a very delicious and healthy lunch!

Ingredients

200
grams
Chicken Breast
, cut into bite size, (for chicken marinade)
Salt & Pepper
, (for chicken marinade)
1
tablespoon
Curry Powder
, (for chicken marinade)
2
tablespoons
Organic Coconut Oil
, (for curry chicken)
1
Small Onion
, peeled and chopped, (for curry chicken)
2
cloves
Garlic
, crushed, peeled and minced, (for curry chicken)
1
Small Red Carrot
, peel and cut into chunks, (for curry chicken)
1
Russet Potato
, peeled and cut into chunks, (for curry chicken)
1/2
cup
Frozen Peas
, defrosted, (for curry chicken)
a pinch of
Salt
, (for the seasoning)
1/2
teaspoon
Chicken Powder
, (for the seasoning)
a pinch of
Fresh Ground Black Pepper
, (for the seasoning)
1
teaspoon
Sugar
, (for the seasoning)
150
grams
Plain Flour
, (for the pie crust)
50
grams
Wholewheat Flour
, (for the pie crust)
150
grams
Plain Flour
, (for the pie crust)
90
grams
Unsalted Butter
, cut into small cubes, (for the pie crust)
3
grams
Salt
, (for the pie crust)
30-40
millilitres
Ice Water
, (for the pie crust)
Egg Wash
, (1 egg and 1 tablespoon water)
Mixed garden salad and cherry tomatoes
, (optional)

Directions

Preheat oven to 180 degree Celcius. Rub chicken pieces with salt and pepper, plus 1 tablespoon curry powder.
For pie crust: In a mixing bowl, add salt and both types of flour. Add the cubed butter and knead in using your fingertips until the mixture resembles bread crumbs.
Add ice water and knead till it forms into a soft pliable dough mixture. Wrap the mixture in plastic wrap, flatten and chill for at least 30 minutes.
In a heated saucepan, add 2 tbsp of coconut oil over medium heat. Add chopped onion and garlic. Stir fry till aromatic.
Add the carrot and potato chunks. Stir fry for 2- 3 minutes.
Add the peas. Cover for 2-3 minutes.
Now add marinated chicken pieces and cook for another minute till the chicken pieces are slightly browned.
Making the roux: Add 1 tablespoon coconut oil, 1 tablespoon plain flour and cook till all the ingredients are coated with it.
Slowly drizzle the chicken stock, stirring constantly to mix. The whole mixture will thicken and the roux will be like a thick gravy.
Next, add in the seasoning: pepper, salt, chilli paste and sugar. Lower the heat; leave the cover on to allow it to cook for 4-5 minutes.
In the meantime, roll out the dough between two plastic wraps so you don’t need to introduce more flour.
Use a circle cutter with 4" diameter or a bowl to cut out circles.
Spoon the curry chicken filling into the ramekins and top them with a piece of cut-out pie dough. Fold the edges in neatly.
Slice the top of the dough and edges to create a pattern.
Brush the pie dough surface with egg wash and bake in a preheated oven for 30-35 minutes or till the pie crust is golden brown.
Serve warm with a mixed garden salad and cherry tomatoes.

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