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Curried Chicken Pie
Servings 6
Ingredients
- 3 tbsp neutral oil
- 300 g onions yellow, sliced in half moons (about 2 medium)
- 1 jalapeño chile pepper stemmed, seeded and minced
- 3 tbsp all-purpose flour
- 1 tbsp salt plus 1/8 teaspoon for optional egg wash
- 1/2 tsp pepper black, freshly ground
- 1 kg chicken breasts, boneless, skinless cut into 2 cm chunks
- 30 g butter
- 250 ml chicken broth
- 250 ml coconut milk full-fat
- 2 tbsp curry powder
- 350 g cauliflower florets fresh or frozen (not defrosted)
- 225 g carrots sliced
- 225 g snap peas fresh or frozen (not defrosted)
- 30 g cilantro leaves & stems, fresh, roughly chopped
- 2 pie doughs for a 23 cm deep-dish pie store bought or homemade
- 1 large egg for optional egg wash
Instructions
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In a large Dutch oven over medium-high heat, heat the oil until shimmering.
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Add the onions and stir to coat. Reduce the heat to medium-low and cook until soft, browned and sweet, stirring from time to time, about 30 minutes.
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Stir in the jalapeño, cook for 30 seconds, then transfer the onions and jalapeño to a bowl and set aside.
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In a large bowl, mix the flour, salt and pepper.
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Add the chicken and toss to coat.
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In the same Dutch oven, add the butter and increase the heat to medium-high. When the butter foams, add the chicken and do not stir until the chicken has browned a bit on the bottom, about 5 minutes.
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Stir gently to turn the chicken and continue cooking, until browned here and there, about 5 more minutes.
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Pour in the broth, and using, a large spoon, scrape up the tasty bits (fond).
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Pour in the coconut milk and sprinkle the curry powder over everything.
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Stir to thoroughly combine the sauce, then add the cauliflower and carrots.
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Reduce the heat to medium, cover and cook until the vegetables are barely tender and the sauce has thickened, 10 to 12 minutes.
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Add the peas and cilantro, stir well and remove the pan from the stove. Cool to room temperature before filling the pie.
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If making the egg wash, in a small bowl, whisk together the egg, 1 tbsp of water and 1/8 tsp of salt until combined.
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Bake the pie: Place the oven rack in the center of the oven and preheat to 220° C.
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Roll out and place one circle of dough in the pie pan, spoon in the filling, and cover with a second circle of dough. Crimp well. Using a sharp knife, slash 3 or 4 holes in the top crust.
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Brush with an egg wash, if using.
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Bake for 20 minutes, reduce the temperature to 180° C and bake for an additional 40 minutes, until the filling is bubbling up through the vents.
Recipe Notes
Recipe and photograph by https://www.washingtonpost.com/news/voraciously/wp/2020/05/26/turn-curried-chicken-in-to-a-round-pie-a-slab-pie-or-a-turnover/?itid=sf_voraciously