Indian Chicken Pie
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 32 G., saturated fats 15 G., proteins 23 G., carbohydrates 33 G., fiber 2 G., cholesterol 62 mg, sodium 577 mg, sugar 4 G.
Calories 500, total fat 32 G., saturated fats 15 G., proteins 23 G., carbohydrates 33 G., fiber 2 G., cholesterol 62 mg, sodium 577 mg, sugar 4 G.
This semi-closed chicken and vegetable pie is infused with the exotic flavors of Indian cuisine, thanks to a blend of coconut cream and Madras curry powder. It's more fiery than regular curry powder, but its heat is perfectly balanced by the delicate flavor of the coconut cream. The pie comes together quite quickly if you use store-bought shortcrust pastry and grilled chicken for the filling. Chicken pieces are warmed through in a spicy sauce with green peas and onions, then placed on a sheet of pastry, the edges of the pie are pleated to contain the juices, and the whole thing is baked in the oven. Serve with roasted cauliflower.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups grilled chicken, shredded
- 1 can (150 g) of unsweetened coconut cream
- 1 shallot, thinly sliced
- 3/4 teaspoon Madras curry powder
- 3/4 cup frozen green peas
- 1 round sheet frozen pie dough
- Half a small head of cauliflower
- 2 tbsp. l. olive oil
- 1/4 cup coarsely chopped cilantro
- Juice of half a lemon
We recommend
Recipes with similar ingredients: grilled chicken, peas, shallots, shortcrust pastry, cauliflower, coconut cream, curry
Cooking the dish according to the recipe:
- Preheat oven to 230°C and line a baking sheet with foil.
- In a large nonstick skillet, heat 2 tablespoons of coconut cream over medium heat. Add the shallot and curry powder and cook, stirring, until softened, about 3 minutes. Then stir in the chicken and most of the remaining coconut cream, except for 2 teaspoons, and cook until tender, about 2 minutes. Remove from heat and stir in the peas; season with salt and pepper.
- Roll out the pie crust on the prepared baking sheet. Spread the chicken mixture on top of the crust, leaving about an inch (2.5 cm) from the edges. Set the pan aside. Fold the edges of the crust toward the center, pleating them as needed. Brush the crust with the reserved coconut cream. Bake until the crust is golden brown and the filling is bubbling, 20-25 minutes.
- Meanwhile, chop the cauliflower florets and stems. Wipe out the skillet, add olive oil, and heat over medium-high heat. Add the cauliflower, season with salt and pepper. Cook, undisturbed, until golden brown, 4-5 minutes. Stir and continue cooking until crisp, about 3 minutes. Remove from heat and stir in the cilantro. Add lemon juice to taste, season with salt and pepper.
- Slice the pie into wedges and serve with cauliflower. Top with cilantro.
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