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The ultimate chicken curry pie (Mark LaBrooy)

The ultimate chicken curry pie (Mark LaBrooy)
4.7 41 ratings
Prep. 40 min
Total 27 h 20 min
6 portions
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Ingredients

Curry spice mix
  • ground ginger
    1 tbsp
  • dried chilli flakes
    2 tsp
  • dried bay leaves
    2
  • whole cloves
    5
  • coriander seeds
    1 tbsp
  • caraway seeds
    1 tbsp
  • cardamom pods
    1 tsp
  • cinnamon quill
    1
  • cumin seeds
    1 tsp
  • fenugreek
    ½ tsp
  • fennel seeds
    1 tsp
  • whole black peppercorns
    1 tsp
  • mustard powder
    1 tsp
  • ground turmeric
    1 tbsp
  • fresh curry leaves (approx. 20 leaves)
    5 g
Chicken filling
  • brown onions cut into halves
    2
  • garlic cloves
    6
  • vegetable oil
    80 g
  • sea salt
    1 tsp
  • canned diced tomatoes
    400 g
  • skinless, boneless chicken thighs cut into strips (approx. 3 cm)
    800 g
  • canned coconut cream
    670 g
Assembly
  • puff pastry (see Tips)
    600 g
  • egg lightly beaten
    1
  • 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
Fibre 6.5 g
Saturated Fat 49.6 g
Sodium 608 mg

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