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AMANDA’S BUTTER CHICKEN PIE

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| Servings: 4-6 portions

AMANDA’S BUTTER CHICKEN PIE

  • glug of olive oil
  • 1 tablespoon (15 ml) butter
  • 4 chicken breast fillets, cut into chunks (I used deboned thighs)
  • salt and freshly ground black pepper
  • 1 onion, chopped
  • 3 tablespoons (45 ml) all-purpose curry paste (*see recipe to make this below)
  • 2 tablespoons (30 ml) tomato paste
  • 2 – 3 curry leaves
  • 1 can (400 g) chopped tomatoes, blitzed
  • 2 medium potatoes, cubed
  • vegetables of your choice (Carrots, zucchini etc.) cooked al-dente (you can use diced butternut or pumpkin if you prefer)
  • 1 cup (250 ml) cream
  • 1 roll Puff Pastry, defrosted
  • melted butter or whisked egg for brushing (I used mayonnaise)
  • All Purpose Curry paste (Makes ± 1 ¼ cups)
  • 1 garlic bulb
  • 4 sliced lemongrass stalks
  • 5 – 8 cm knob peeled ginger
  • 5 – 8 deseeded red chilies
  • 2 tablespoons (30 ml) tomato paste
  • 5 dried lime leaves
  • 1 tablespoon (15 ml) ground turmeric
  • 3 tablespoons (45 ml) coriander seeds
  • 3 tablespoons (45 ml) cumin seeds.
  • salt and freshly ground black pepper to taste
  • ¼ cup (60 ml) oil

To make curry paste:
Combine all except salt, pepper and oil in a food processor till smooth. Season with salt and freshly ground black pepper.
Heat the ¼ cup (60 ml) oil in a pan over medium heat and fry paste for 8 – 10 minutes until fragrant.
Spoon into a jar, cool and seal. Store in the fridge for 3 – 4 weeks.

To make butter chicken pie:
Heat olive oil and butter in a heavy based saucepan over medium heat.
Season chicken and fry in batches for 3 minutes or until golden. (Be careful for overcooking as it is going to cook in oven also.) Set aside.
Sauté onion in the same saucepan for 5 – 8 minutes or until soft.
Add curry paste, tomato paste and curry leaves, cook for 3 – 5 minutes until fragrant.
Stir in the fried chicken, tomatoes and vegetables.
Simmer for 15 – 20 minutes until vegetables are cooked through.
Stir in the cream, season and spoon into a 23 cm oven proof dish.
Allow to cool slightly.
While cooling, pre-heat oven to 180°C. Roll out the puff pastry to 5 mm thick.
Score the top in the form of a spiral, radiating from just off-center, taking care not to cut all the way through.
Cover the pie filling with the pastry disc, and trim and tuck in the edges.
Make a small hole in the center of the spiral for steam to escape.
Brush pastry with your preferred butter/egg or mayonnaise.
Bake for 20 – 30 minutes, until golden brown and cooked.
Serve hot!

Recipe and Photo: Amanda Conradie

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