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
