Curry Chicken and Vegetable Pie
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Members, get your aprons on! This Curry Chicken and Vegetable Pie recipe combines the best of both worlds: the tasty burst of flavour that curries provide and fresh vegetables. It’s easy to make and absolutely delicious too. There’s no need to step out of your comfort zone either as you can get most of the ingredients from your local supermarket. But aside from that, you can also enjoy the goodness of having a homemade dish that your family or friends will love as well.
Here are the ingredients you need:
1. A tbsp of vegetable oil
2. 800g of chicken tenderloins, coarsely chopped
3. Six green shallots, ends trimmed, thinly sliced
4. A red capsicum, halved, deseeded, finely chopped
5. Half a cup of curry paste, thawed
6. A quarter cup of plain flour
7. Two cups of chicken liquid stock
8. A can of corn kernels, drained
9. A cup of frozen peas
10. An egg, lightly whisked
11. One and a half sheets of ready-rolled frozen puff pastry, just thawed, cut into 6 pieces
Start by preheating your oven to 220°C. Heat half of the oil in a large saucepan over high heat. Then, add one-third of the chicken and cook, turning occasionally, for 5 minutes or until browned. Once it's ready, transfer the chicken to a heatproof bowl and repeat the process with the remaining oil and chicken, reheating the pan between each batch.
After that, add the shallot and capsicum to the pan and cook for 3 minutes or until just tender. Follow it by adding the curry paste and stirring it thoroughly for a few minutes or until aromatic. Add the flour and cook for a further minute or until well combined.
Place the cooked chicken tenderloins back into the pan with the stock and bring the ingredients to a boil. Reduce the heat to medium-low and cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly. Finally, add the corn and peas and remove from heat. Don't forget to season it with some salt and pepper!
Now, it’s time to assemble the pies. Spoon the chicken mixture among six capacity ovenproof dishes. Brush the edges with egg and place a pastry square on top of each pie, lightly pressing the edges to seal. Brush the top of each pie with the remaining egg.
Place your pies on a baking tray and pop them in the oven for 15-20 minutes or until the pastry is golden and puffed. Once ready, serve them up immediately and enjoy a delicious Curry Chicken and Vegetable Pie with your family or friends. Bon appetit!
Source: Taste
Here are the ingredients you need:
1. A tbsp of vegetable oil
2. 800g of chicken tenderloins, coarsely chopped
3. Six green shallots, ends trimmed, thinly sliced
4. A red capsicum, halved, deseeded, finely chopped
5. Half a cup of curry paste, thawed
6. A quarter cup of plain flour
7. Two cups of chicken liquid stock
8. A can of corn kernels, drained
9. A cup of frozen peas
10. An egg, lightly whisked
11. One and a half sheets of ready-rolled frozen puff pastry, just thawed, cut into 6 pieces
Start by preheating your oven to 220°C. Heat half of the oil in a large saucepan over high heat. Then, add one-third of the chicken and cook, turning occasionally, for 5 minutes or until browned. Once it's ready, transfer the chicken to a heatproof bowl and repeat the process with the remaining oil and chicken, reheating the pan between each batch.
After that, add the shallot and capsicum to the pan and cook for 3 minutes or until just tender. Follow it by adding the curry paste and stirring it thoroughly for a few minutes or until aromatic. Add the flour and cook for a further minute or until well combined.
Place the cooked chicken tenderloins back into the pan with the stock and bring the ingredients to a boil. Reduce the heat to medium-low and cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly. Finally, add the corn and peas and remove from heat. Don't forget to season it with some salt and pepper!
Now, it’s time to assemble the pies. Spoon the chicken mixture among six capacity ovenproof dishes. Brush the edges with egg and place a pastry square on top of each pie, lightly pressing the edges to seal. Brush the top of each pie with the remaining egg.
Place your pies on a baking tray and pop them in the oven for 15-20 minutes or until the pastry is golden and puffed. Once ready, serve them up immediately and enjoy a delicious Curry Chicken and Vegetable Pie with your family or friends. Bon appetit!
