
Devices & Accessories
The ultimate chicken curry pie (Mark LaBrooy)
Prep. 40min
Total 27 h 20min
6 portions
Ingredients
Curry spice mix
-
ground ginger1 tbsp
-
dried chilli flakes2 tsp
-
dried bay leaves2
-
whole cloves5
-
coriander seeds1 tbsp
-
caraway seeds1 tbsp
-
cardamom pods1 tsp
-
cinnamon quill1
-
cumin seeds1 tsp
-
fenugreek½ tsp
-
fennel seeds1 tsp
-
whole black peppercorns1 tsp
-
mustard powder1 tsp
-
ground turmeric1 tbsp
-
fresh curry leaves (approx. 20 leaves)5 g
Chicken filling
-
brown onions cut into halves2
-
garlic cloves6
-
vegetable oil80 g
-
sea salt1 tsp
-
canned diced tomatoes400 g
-
skinless, boneless chicken thighs cut into strips (approx. 3 cm)800 g
-
canned coconut cream670 g
Assembly
-
puff pastry (see Tips)600 g
-
egg lightly beaten1
-
sesame seeds black and white, to sprinkle
-
plain flour to dust
Nutrition per 1 portion
Calories
1146.7 kcal /
4797.8 kJ
Protein
40 g
Fat
84.5 g
Carbohydrates
59.7 g
Fiber
6.5 g
Saturated fat
49.6 g
Sodium
608 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Sticky chicken with infused rice and daikon
1 h 40min
Bread bowl chicken stew
3 h 45min
Chicken katsu curry with rice
1 h 40min
Family chicken galette
1 h 55min
Samosa with fresh tomato chutney
2 h
Alice Piktija's Cape Malay chicken curry
1 h 10min
Spiced lamb pie
40min
Ruvani Govender's Gourmet beef and potato curry pie
3 h 5min
Creamy beef curry
1 h 15min
Roti (for two)
25min
Chicken meatballs with coconut rice
35min
South African curry mince
45min