Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, chicken curry pies. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
A delicious Curry Chicken recipe stuffed inside of flaky hand pies along with vegetables…you're going to love this easy Indian-inspired appetizer! Curry Chicken is a typical (and incredibly delicious) Indian dish and I've turned it into an easy-to-eat hand pies recipe! Chicken Curry Pies Can be made smaller individual pies, or one larger pie.
Chicken Curry Pies is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chicken Curry Pies is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can have chicken curry pies using 17 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Curry Pies:
- Prepare Chicken broth
- Get 2 stalks celery
- Make ready 1 carrot
- Get 1 onion
- Take cube Stock
- Make ready 2 chicken breasts
- Prepare 1 egg yolk
- Make ready Pie Filling
- Make ready 75 g bacon bits
- Make ready 2 leeks
- Take Mixed fresh herbs fresh rosemary, thyme, marjoram)
- Take 2 tbsp curry powder
- Take 2 tbsp flour
- Prepare 2 cups coconut milk
- Take Pie Crust
- Make ready Puff pastry
- Take Egg yolk
Put the marinated chicken and the curry paste in a large, heavy based pan, and mix to combine. A pie with a separately cooked piece of pastry placed on top out of the oven - a pie filling wearing a pastry beret. A simple curry, chicken is good but any curry is suitable. Chicken thigh, marinaded in yogurt and spices meets a simple sauce, some tomato and some creme fraiche.
Instructions to make Chicken Curry Pies:
- Place washed and peeled onion, carrot and celery stalks in a large saucepan. Cover with 6 cups of water. Add stock cube. Bring to the boil.
- Add the chicken breasts and allow to simmer until chicken is cooked. This should take about 30 minutes depending on how big your chicken breasts are Once cooked allow to cool. Separate broth, keep veg and chicken
- Heat oil in a frying pan. Add the cleaned and finely sliced leeks together with bacon bits Sauté for about 5 minutes until the leeks are tender.
- Add the chopped mixed herbs, the curry and gluten free flour and stir over low heat for 1 minute.
- Gradually add the coconut milk, stirring until mixture is smooth. Stir constantly over medium heat until sauce boils and thickens. Remove from heat.
- Chop or pull apart the previously poached chicken breasts and add it to the sauce mixture, season to taste; stir gently until combined and allow to cool slightly.
- For pie with a Pastry bottom, line the pie dish with pastry and cook at 220 for 10 minutes first. Poke holes in the base before putting in oven to prevent rising.
- Once cooled spoon the mixture into a baking dish.
Brush edge of pastry dish with beaten egg yolk. Top with puff pastry, crimp down the edge to seal using your fingers or by using a fork; trim and brush the top with the remaining egg yolk.
Decorate with any pastry trimmings if you desire and cut 3 slits in the centre of the pie to allow the steam to exit during baking.
- Bake in a moderately hot oven (220°C/430°F) for 10 minutes then lower heat to moderate (180°C/350°F) and cook a further 20 minutes. Should the pastry begin to brown too quickly cover with a sheet of foil.
Chicken pot pies are one of my favorite dishes. I haven't tried it with curry though. I love Indian food and specially the curry dishes. Adding curry to chicken pot pies is a very interesting twist to the dish. Reply Chicken and Vegetable Curry Pie.
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