Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chicken curry pies. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Curry Chicken Hand Pies are as easy as they are delicious! Game Day has never been more delicious than when you bring a batch of these Easy Chicken Curry Turnovers. Add chicken and stir to evenly distribute.
Chicken Curry Pies is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Chicken Curry Pies is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have chicken curry pies using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken Curry Pies:
- Get Chicken broth
- Make ready 2 stalks celery
- Make ready 1 carrot
- Prepare 1 onion
- Take cube Stock
- Prepare 2 chicken breasts
- Make ready 1 egg yolk
- Get Pie Filling
- Get 75 g bacon bits
- Make ready 2 leeks
- Prepare Mixed fresh herbs fresh rosemary, thyme, marjoram)
- Take 2 tbsp curry powder
- Prepare 2 tbsp flour
- Make ready 2 cups coconut milk
- Take Pie Crust
- Take Puff pastry
- Take Egg yolk
It takes a little work but is well worth it. Looking for a simple, one-dish recipe that makes leftovers disappear, but still tickles all those discerning taste buds? There is only one word to describe this pie and it is delicious. I came across this recipe for chicken and vegetable pie on the internet, i made a few alterations and my family and friends absolutely loved it.
Instructions to make Chicken Curry Pies:
- Place washed and peeled onion, carrot and celery stalks in a large saucepan. Cover with 6 cups of water. Add stock cube. Bring to the boil.
- Add the chicken breasts and allow to simmer until chicken is cooked. This should take about 30 minutes depending on how big your chicken breasts are - Once cooked allow to cool. Separate broth, keep veg and chicken
- Heat oil in a frying pan. - Add the cleaned and finely sliced leeks together with bacon bits - Sauté for about 5 minutes until the leeks are tender.
- Add the chopped mixed herbs, the curry and gluten free flour and stir over low heat for 1 minute.
- Gradually add the coconut milk, stirring until mixture is smooth. - Stir constantly over medium heat until sauce boils and thickens. Remove from heat.
- Chop or pull apart the previously poached chicken breasts and add it to the sauce mixture, season to taste; stir gently until combined and allow to cool slightly.
- For pie with a Pastry bottom, line the pie dish with pastry and cook at 220 for 10 minutes first. Poke holes in the base before putting in oven to prevent rising.
- Once cooled spoon the mixture into a baking dish. - - Brush edge of pastry dish with beaten egg yolk. - Top with puff pastry, crimp down the edge to seal using your fingers or by using a fork; trim and brush the top with the remaining egg yolk. - - Decorate with any pastry trimmings if you desire and cut 3 slits in the centre of the pie to allow the steam to exit during baking.
- Bake in a moderately hot oven (220°C/430°F) for 10 minutes then lower heat to moderate (180°C/350°F) and cook a further 20 minutes. Should the pastry begin to brown too quickly cover with a sheet of foil.
From classic chicken tikka masala to Thai green curry, take a Chicken jalfrezi is up there as a curry house favourite and this version by Simon Rimmer shows it's as easy as anything to make at home. Tender morsels of chicken breast are simmered in a fragrant combination of Bengali flavors including turmeric, ginger, cinnamon, cardamom, and cloves. Toss the browned vegetables and the chicken. This is a delicious Thai style chicken pie. I always get complements and people can't believe they are home made.
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