Curried Chicken Pie
with spinach & roganjosh paste- Barley
- Cereals containing gluten
- Wheat
- Milk
- May contain traces of allergens
This curry pie is both a warm and warming dish. Korma paste is paired with chicken and nutrient-rich veg such as spinach. A potato mash topping holds all the delicious flavours together in a pie that definitely won't be left on the table for long.
Ingredients
1 unit(s)
Onion
1 pack(s)
Coconut Milk
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
60 grams
Baby Spinach
2 sachet(s)
North Indian Style Spice Mix
260 grams
Diced Irish Chicken Breast
1 tin(s)
Tomato Paste
265 grams
Puff Pastry
(Contains: Cereals containing gluten, Wheat May be present: Milk)
1 sachet(s)
Rogan Josh Curry Paste
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
unit(s)
Egg (Optional)
to taste
Milk (Optional)
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the north Indian spice mix, onion and chicken. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Fry until browned on the outside and cooked through, 5-6 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Stir in the tomato paste, roganjosh paste, coconut milk and stock.
- Cover and simmer for 5-6 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once simmered, add the spinach and stir until wilted.
- Once the filling is ready, taste and season with salt, pepper and sugar if needed. Add a splash of water if you feel it's too dry.
-
Pour the contents of the pan into an appropriate sized oven dish.
-
Cover the top with the pastry, removing any excess. Press on the sides to avoid air bubbles.
-
Use a knife to make a small puncture in the centre, this will allow the steam to escape.
Bake until the pastry is golden brown, 20-25 mins.TIP: Brush the pastry with egg or a little milk for a beautiful golden result!
- Once baked, remove the curries chicken pie from the oven.
- Divide the pie between plates.
