Chicken Curry Pie

How to Create Chicken Curry Pie – Step-by-Step Directions

Complete, easy-to-follow directions and measurements are available in the recipe card at the end of this post.

Step One

Put the chicken in a bowl and incorporate the turmeric, oil, along with salt and pepper.

Step Two

Combine thoroughly. You’ll notice that the turmeric is evenly mixed throughout.

Step Three

Seal or cover the bowl.

Step Four

Refrigerate for a minimum of one hour. If you have extra time, you can leave it overnight.

Step Five

Heat the ghee in a large, oven-safe, non-stick pan or dish over medium heat on the stovetop. It will melt quickly.

Step Six

Add the onion and sauté for 5 minutes, stirring from time to time. The aroma will be fantastic!

Step Seven

Incorporate the garlic, ginger, and red chilli purees. If you’re using fresh garlic, cook for 2-3 minutes, stirring frequently, before moving on to the next step.

Step Eight

Add the chicken and sauté for 5-10 minutes until it is browned. It doesn’t need to be fully cooked, just the exterior.

Step Nine

Incorporate the diced tomatoes, coconut milk, tomato puree, curry powder, and paprika.

Step Ten

Mix well. It will have a pleasant pale orange color now, but don’t fret; the hue will deepen as it cooks.

Step Eleven

Bring to a simmer.

Step Twelve

Simmer for 25 minutes, lowering the temperature as needed and stirring occasionally. Make sure to scrape the bottom of the pan while stirring.

Step Thirteen

Mix in the carrots and continue to simmer for another 20 minutes, stirring from time to time.

Step Fourteen

Take off the heat and allow it to thicken while you prepare the pastry. The longer you can allow it to sit, the more it will thicken, but it doesn’t need to be cold; you can use it as soon as the tin is ready.

Step Fifteen

Preheat the oven to 180 degrees C (fan-assisted).

Step Sixteen

Grease an ovenproof tin or pie dish.

Step Seventeen

Roll out the pastry into two portions on a lightly floured surface. One large enough to cover the bottom and sides of the tin with a bit overhang. The other should be spacious enough to cover the top comfortably.

Step Eighteen

Place the larger pastry piece into the tin and press it into the bottom and sides, leaving some overhanging the edges.

Step Nineteen

Spoon in the pie filling, filling it as much as possible. It doesn’t need to be level; it’s fine to have it overflowing.

Step Twenty

Cover it with the other pastry piece.

Step Twenty-One

Pinch the edges together by firmly pressing around the tin.

Step Twenty-Two

Trim off any excess using a sharp knife.

Step Twenty-Three

Whisk an egg in a small bowl. Some ready-rolled pastry comes pre-egg washed; check the packaging.

Step Twenty-Four

Utilize a pastry brush to generously apply on the top of the pie.

Step Twenty-Five

Use a knife to create two holes in the center of the pastry. This allows steam to escape while cooking.

Step Twenty-Six

Insert into the preheated oven and bake for 30 minutes until golden brown.

Step Twenty-Seven

Take out from the oven and let it rest for a few minutes before serving.