Chicken Korma Pie

I’m sharing this delightful pie recipe from an eBook I wrote last year whilst in lockdown. Why? Well the weather is just right for it and it’s such a winner, I make it over and over again, hopefully you do too.

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Marinade 

2 cloves garlic, crushed
1 inch piece  ginger, finely chopped
2 tsp turmeric ground
2 tbs sunflower oil

500g skinless chicken thighs, chopped
½ bunch coriander leaves
½ bunch mint leaves
1 small onion, chopped
1 green chilli
2 cloves garlic
3 tsp Indian curry powder
2 tsp cornflour mixed with 1 tsp water
3 tbs greek yoghurt or coconut cream
1-2 tsp sugar
Salt and pepper to taste
1 pkt butter puff pastry (I used Careme)
1 egg, whisked
Nigella seeds to garnish

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Combine the garlic, ginger, turmeric, oil in a bowl. Add the chicken and rub in the marinade. Cover and transfer to the fridge for at 1 hour to marinate (you can marinate overnight for extra flavour if you prefer) .

Blitz the coriander, mint, onion, chilli, garlic and curry powder together in a food processor to form a paste.

Add the curry paste to the chicken marinade mixture and stir well to combine. 

Fry off the mix in a non stick frypan and reduce heat to a simmer. Cook for 30 minutes, stirring occasionally. The fat will release from the chicken, so no need for extra oil here.

Add the cornflour mixture to the curry and stir until the sauce starts to thicken.  Stir through the yoghurt and add sugar to taste.

Season with salt and pepper and cool the filling to room temperature.

Pre heat oven to 180C

Spoon into a medium pie dish and cut a round of pastry to form a lid. 

Baste with egg and sprinkle with nigella seeds or sesame seeds. Cut a small slit on too to allow air to escape. 

Bake for 30 minutes or until golden. Serve with chilli sauce or tomato, as you prefer.