Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chicken curry pies. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Put the marinated chicken and the curry paste in a large, heavy based pan, and mix to combine. You can make this as spicy as you would like and use homemade or store bought pie dough. Looking for a simple, one-dish recipe that makes leftovers disappear, but still tickles all those discerning taste buds?
Chicken Curry Pies is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Chicken Curry Pies is something that I have loved my entire life.
To get started with this recipe, we have to 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
- Prepare 2 stalks celery
- Get 1 carrot
- Prepare 1 onion
- Make ready cube Stock
- Take 2 chicken breasts
- Prepare 1 egg yolk
- Make ready Pie Filling
- Get 75 g bacon bits
- Take 2 leeks
- Make ready Mixed fresh herbs fresh rosemary, thyme, marjoram)
- Make ready 2 tbsp curry powder
- Get 2 tbsp flour
- Get 2 cups coconut milk
- Make ready Pie Crust
- Make ready Puff pastry
- Get Egg yolk
It is a traditional pie filled with either Indian or Chinese curry. Curry pie is a popular pub meal in the United Kingdom and can also be purchased frozen from supermarkets and as a ready to eat meal from take-aways. Curry pie is sometimes accompanied by chips. Toss the browned vegetables and the chicken.
Steps 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.
There is only one word to describe this pie and it is delicious. Chicken Curry is a rich dish that my whole family loves! Tender chicken in a flavorful sauce This coconut curry chicken has complex flavors in an easy to make recipe. Chicken Curry Pot Pie is a hit — a warm, fun variety of an old favorite. The crust for this pot pie is Let me just admit something straight off here: I've never made a pot pie before.
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