Curried Chicken Pie
You can’t beat a chicken pie. We fancied going with an Indian vibe with this one, so we’ve added some spice to the filling and some turmeric to the pastry. And you know how everyone loves a dollop of mango chutney with a curry? We’ve suggested spreading the pastry with chutney before you add the filling to get a blast of that lovely flavour.
- 100ml thick yoghurt
- juice of 1 lemon
- 1 tbsp medium curry powder
- 800g skinless, boneless chicken thigh or breast fillets, diced
- 1 large onion, roughly chopped
- 15g root ginger, peeled and roughly chopped
- 4 garlic cloves, roughly chopped
- 1 tbsp vegetable or coconut oil
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tbsp tomato purée
- 450g spinach
- 30g ground almonds
- small bunch of coriander, finely chopped
- salt and black pepper
- 300g plain flour, plus extra for dusting
- 1⁄2 tsp turmeric
- 150g butter, chilled and diced
- 2–3 tbsp iced water
- 3–4 tbsp mango chutney (optional)
- 1 egg, beaten, for brushing
First, make the filling. Put the yoghurt, lemon juice, and curry powder in a bowl and add a teaspoon of salt and plenty of black pepper. Add the chicken and stir so it is thoroughly combined. Cover and leave to marinate for about half an hour – any longer and it’s best to put it in the fridge.
Put the onion, ginger, and garlic into a food processor and blitz to a paste. Heat the oil in a large flameproof casserole dish and add the mustard seeds. When they pop, add the onion paste and stir for several minutes until the mixture starts to colour. Stir in the turmeric and tomato purée.
Continue to cook for a few minutes until the paste starts to separate, then add the chicken – including all the marinade – to the pan. Cook over a high heat, stirring regularly, for several minutes, then turn down the heat to a simmer and leave to cook gently for about 20 minutes. During this time the chicken will cook through and the sauce will reduce – aim for something the texture of double cream.
While the chicken is cooking, wash the spinach well, put it into a saucepan, and place it over the heat until wilted down. Drain it thoroughly, then chop and squeeze out any excess moisture.
Stir the almonds into the chicken, followed by the spinach and the coriander. Taste for seasoning and spice, then remove from the heat and leave to cool.
To make the pastry, mix together the flour, turmeric, and half a teaspoon of salt in a bowl. Rub in the butter, then add just enough iced water to mix to a smooth dough.
Divide the pastry into two-thirds and one-third. Take the larger piece and roll it out on a floured work surface. Use it to line a pie dish – an ordinary round metal one, measuring about 5cm deep and 21cm across, is best. Put it in the fridge to chill, then wrap the remaining pastry and chill that too.
Preheat the oven to 200°C/Fan 180°C/Gas 6. Spread the mango chutney, if using, over the pastry, then add the filling. Roll out the remaining pastry and place it over the filling. Seal the edges with beaten egg and crimp together. Brush the pie with more egg.
Bake the pie in the oven for about 30 minutes until it is golden brown around the edges and piping hot inside. Nice with a salad or some green veg.