CURRIED CHICKEN POT PIE
Curried chicken pot pie is a delicious twist on an old classic. The subtle, creamy curried sauce makes this a guaranteed crowd pleaser.
Provided by Alida Ryder
Categories Dinner
Time 45m
Number Of Ingredients 19
Steps:
- Preheat the oven to 180°C/350°F.
- Season chicken breasts with Garam Masala and salt.
- Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking.
- Remove the chicken breasts from the pan and set aside to rest.
- In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden.
- Add the garlic and spices and cook for 1 minute.
- Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.
- Bring to a simmer and allow to cook until thickened.
- Cube the chicken and stir into the sauce with the lemon juice then season to taste.
- Top the pie with thawed puff pastry.
- Brush with beaten egg then place in the oven.
- Bake for 20-25 minutes until the pastry is golden and puffed.
- Remove from the oven and serve.
Nutrition Facts : Calories 501 kcal, Carbohydrate 20 g, Protein 53 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 184 mg, Sodium 1024 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN CURRY WITH POTATOES
Provided by Tia Mowry
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
- For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
- Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.
CURRY CHICKEN POT PIES
Steps:
- Preheat the oven to 400 degrees F.
- Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
- Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
- Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
- Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.
CURRIED CHICKEN-AND-POTATO PIE
This is a delicious and filling dinner pie; use mild curry powder if you're afraid of too much heat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
- Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 345 g, Fat 17 g, Fiber 4 g, Protein 12 g, SaturatedFat 9 g
CHICKEN CURRY WITH ROASTED POTATOES
This recipe was in my local newspaper and it sounded yummy! Our family loves curry so I'll try it soon - let me know what you think! This could also be served over rice, or put into naan or other flatbread.
Provided by Carolyn Haas
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 17
Steps:
- 1. Heat oven to 400 ° F. Line a baking sheet with foil.
- 2. For the potatoes - pat chunks dry with a paper towel. In a large bowl, toss potatoes with butter, add garlic powder, 1/4 tsp pepper and 3/4 tsp salt. (can adjust to taste) Arrange on single layer on prepared baking sheet; roast for 25 - 30 minutes, stirring after 15 minutes.
- 3. Meanwhile, cut chicken into small chunks, set aside.
- 4. In a large skillet, heat olive oil over medium heat. Add spices. Cook, stirring constantly for 20 seconds. Add onion and garlic and saute for 4 minutes. Add ginger, chicken and increase heat to medium high and saute for 6 or 7 minutes or until chicken is browned and cooked through.
- 5. Stir in coconut milk and peas; cook until heated through. Remove from heat and stir in cilantro. Season with salt and pepper.
- 6. Serve the curry over the roasted potatoes.
CURRIED CHICKEN PIE
Who says healthy can't be hearty? You'll feel satisfied and nourished with this low-calorie, simple-to-make chicken pie.
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Addthe chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.
- Pour another ½ tbsp oil into the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back into the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring to the boil, then stir in the kale. Once the kale has wilted, take the dish off the heat.
- Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.
Nutrition Facts : Calories 461 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 1 milligram of sodium
CURRIED CHICKEN POT PIE
Steps:
- 1. To make the crust: Pulse the flour and salt in a food processor briefly. Add the butter and pulse until the mixture resembles coarse cornmeal with a few bean-size bits of butter. Drizzle over the 3 tablespoons ice water and pulse once or twice; don't let the dough form a mass around the blade. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.
- 2. To prepare the filling: Season the chicken with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Stir in the potatoes and carrots and cook stirring often, for about 5 minutes. Add the flour and curry powder and cook 1 minute longer. Pour in the broth, increase the heat to high and bring to a boil. Bring back down to a simmer and continue to cook until the potatoes and carrots are almost cooked through, about 5 to 7 minutes. Stir in the chicken and cook just until the chicken is firm, about 2 minutes. Add the peas and raisins. Season with salt and pepper. Pour into a 10-inch wide deep-dish pie plate. Cool slightly before proceeding.
- 3. Preheat the oven to 400 degrees F. On a floured surface, roll the dough into a shape that is about an inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Pinch the edges to form a smooth edge, pressing against the inside of the rim. Cut slits in the center and in 1-inch intervals around the outer rim to allow the steam to escape. Stir the egg yolk and cream to blend and gently brush over the pastry to glaze. (The dish can be prepared up to 2 days to this point, covered and refrigerated.)
- 4. Place the pot pie on a baking sheet to catch any overflow and bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 744, Fat 38 grams, SaturatedFat 23 grams, Cholesterol 196 milligrams, Sodium 576 milligrams, Carbohydrate 69 grams, Fiber 6 grams, Protein 33 grams
JAMAICAN CURRY CHICKEN AND POTATOES
There's nothing more comforting than chicken and potatoes, and this recipe is no exception. Getting its flavor and heat from a combination of mild Jamaican curry powder and Scotch bonnet pepper, it's not as hot as some Indian or Thai curries. Jamaican curry powder tends to be heavy on turmeric and less on spice, and this recipe uses just one Scotch bonnet pepper, which is kept whole but punctured to gently release flavor. The result is more warming than spicy. Eat this one-pot recipe by itself as a kind of stew, or over rice, letting all the flavors meld together.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
- Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
- If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
- Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
- Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
- Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
- In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.
CURRIED CHICKEN POT PIE
Chicken curry and classic pot pie come together in this delicious recipe with a kick. Cut down on prep time by starting with rotisserie chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate or 2-quart round casserole with cooking spray.
- In 4-quart Dutch oven, melt butter over medium heat. Cook onion and sweet potato in butter 10 to 12 minutes, stirring occasionally, until tender. Add garlic and curry powder; cook 1 minute. Stir in flour; cook and stir 1 minute. Gradually add milk and broth. Heat to boiling; reduce heat to medium-low. Cook 5 minutes, stirring constantly, until thickened. Stir in chicken, peas, salt and cilantro. Spoon mixture into pie plate.
- Remove pie crust from pouch; unroll over hot chicken mixture. Fold edge of crust under and flute. Cut slits in top crust.
- Bake 25 minutes or until filling is bubbly and crust is golden.
Nutrition Facts : Calories 590, Carbohydrate 33 g, Fat 7 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 1020 mg
CREAMY CURRIED CHICKEN PIE
Bake this pie for a family dinner, or simply batch cook the chicken curry base to freeze for later, then serve with rice or in jacket potatoes
Provided by Cassie Best
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 16
Steps:
- Put the chicken, quartered onion, carrot chunks, ginger, garlic and herb stalks in a large stock pot. Cover the chicken completely with water, bring to a simmer, then turn down the heat, cover and cook gently for 1 hr. Turn the chicken over halfway through cooking and top up the water if you need to. After 1 hr the chicken should be tender - try pulling a leg away from the breast with some tongs. If there's much resistance, keep cooking, checking every 10 mins or so. Carefully remove the chicken from the cooking liquid and leave to cool on a plate for about 10 mins.
- Shred the chicken meat and discard the fat and bones. Strain the cooking liquid (this is your stock) and discard the onions, carrots and other bits (or keep them to make soup). Measure out 500ml of the stock.
- Melt the butter in a pan (use the stock pan if it's empty - you don't need to wash it). Add a drizzle of oil and the chopped onion and carrot. Cook until the veg is soft, for about 8-10 mins. Stir in the flour, curry paste and turmeric, then crumble in the stock cube. As you stir, the ingredients will clump together. Keep cooking for a min or so, then add a ladleful of the chicken cooking liquid. Stir well until smooth, then add another ladleful. Continue until all of the stock has been used up and you have a smooth sauce.
- Stir the chicken, cream and chopped herbs into the sauce, then season well and remove from the heat. If freezing portions at this stage, transfer to a sealable container or bag, cool, then freeze for up to two months. Defrost thoroughly in the fridge before reheating in a pan or the microwave. See tips below for serving suggestions.
- Heat oven to 180C/160C fan/ gas 4. Transfer the creamy curried chicken to a pie dish, about 25 x 5cm. Brush 6 sheets filo pastry with a little melted butter or oil and scrunch the sheets on top of the pie, covering the filling. Bake the pie for about 45-50 mins, until the top is crisp and the curried chicken is bubbling and hot. Serve with Tenderstem broccoli, if you like.
Nutrition Facts : Calories 684 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
CHICKEN AND VEGETABLE CURRY PIE
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.
Provided by mande237
Categories Savory Pies
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Peel and dice all vegeatbles.
- Using a large saucepan, bring potatoes, sweet potatoes, pumpkin, carrots, onions and peas to boil in stock.
- Simmer until potatoes are tender.
- In a fry pan heat the oil. Add onions and cook until tender. Add flour and curry powder to onions and stir through.
- Add the onion mixture to the pot of vegetables and stir through. Mixture will start to thicken. Add chicken to pot and mix well.
- Place mixture into pie case and cover with puff pastry. Glaze with milk and egg mixture to make it brown and crispy.
- Cook for 15-20 minutes until golden brown.
Nutrition Facts : Calories 659.3, Fat 39.9, SaturatedFat 9.4, Cholesterol 29.2, Sodium 438, Carbohydrate 56.7, Fiber 5.7, Sugar 5.6, Protein 18.9
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CHICKEN CURRY POT PIE RECIPE | BON APPéTIT
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Estimated Reading Time 4 mins
- Preheat oven to 425°. Heat butter in a large shallow braising pot or large skillet (around 12" in diameter) over medium. Cook onion and apple, stirring often, until very soft, 8–10 minutes. Add squash, carrots, potato, daikon, and garlic and cook, stirring occasionally, until vegetables are partly tender, 12–15 minutes. Add ginger and sprinkle with curry powder and 2 Tbsp. flour; cook, stirring to coat, just until curry powder darkens, about 1 minute. Whisk broth, soy sauce, and cornstarch in a small bowl until smooth. Add broth mixture to pot and bring to a simmer, stirring often. Cook, still stirring frequently, until mixture is very thick. Taste and season with salt, if needed. Add chicken and stir to evenly distribute. The mixture will look so thick at this point that it will seem wrong. Trust us, the vegetables and chicken will release liquid as they cook under the pastry, creating a rich and just-thick-enough sauce as they do so.
- Roll out puff pastry on a lightly floured surface until large enough to cover pot with an overhang of about 1" on all sides. Drape pastry over pot and press firmly around edges to adhere. Lightly brush with egg and cut 2–3 small slits in the center so that steam can escape.
- Bake pot pie until crust is golden brown, about 18–22 minutes, then reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 40–45 minutes longer. Let sit 10 minutes before serving.
EASY CHICKEN POTATO CURRY - SIMPLY DELICIOUS
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- In a deep skillet/pan, heat two tablespoons oil/butter/ghee then add the onion. Allow to cook until soft and translucent.
- Allow the chicken to cook until it starts to brown. Add the potatoes and spices and stir to combine.
- Pour in the tomatoes, coconut milk and sugar. Bring to a simmer and cook for 15-20 minutes with the lid ajar until the chicken and potatoes are cooked through.
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- Start the chicken curry filling. Place the chicken thighs, garlic cloves, chilli powder and 3 tablespoons of ketchup in a bowl. Mix until the chicken is coated in the paste, then cover the bowl and leave the chicken to marinate for 30 minutes at room temperature, or overnight in the fridge if you can.
- Make the potato curry filling. Tip the potatoes into a large saucepan and cover them with cold water. Add the salt and place the pan over a medium–high heat.
- Meanwhile, heat the coconut oil in a sauté pan, add the lentils and all the spices and fry over a low heat for 2–3 minutes, until fragrant. Add the onion and cook for a further 5–10 minutes, stirring occasionally, until translucent, but not coloured.
- When the potatoes are tender, drain them and tip them into the pan with the onions and spices. Increase the heat to medium and fry for 2–3 minutes, then add the peanuts and sugar, and season with salt and pepper.
- Continue to make the chicken curry filling. Heat the coconut oil in a sauté pan over a medium heat. Add the sweet-potato slices and fry them over a medium–high heat for 5 minutes, until they begin to soften.
- Reduce the heat to medium and add the onion. Fry for 5–10 minutes, until translucent and beginning to turn lightly golden. Add the ground coriander and cook for 30 seconds to release the fragrance.
- Add the chicken thighs and the residual marinade to the pan and stir the chicken to coat it in the onion and spice mixture. Stir in the remaining 1 tablespoon of ketchup and the cider vinegar and simmer for 20 minutes, until the chicken is cooked through.
- Meanwhile, make the hot-water crust. Heat the oven to 200°C/180°C fan/400°F/Gas 6. Combine both flours in a mixing bowl, then add the butter and rub it in lightly using your fingertips.
- Pour 310ml of water into a small pan and add the lard, salt, spices and pepper. Heat gently until the lard has melted, then bring the mixture to the boil.
- Cut off a quarter of the pastry and wrap it tightly in cling film. Cut a third of the remaining large piece of pastry and wrap that tightly in cling film, too.
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