Recipe created by AnjumAnand, featuring The Spice Tailor: Delicate Korma Curry – RRP $5.00, available exclusively in Coles supermarkets throughout Australia.
I love this pie, it is full-flavoured and flavoured with mild spices but isn’t overtly Indian and is really easy to make. It is a great cheat. I use thigh fillets, cut into cubes but you could also use breast. Do cool the sauce a little, either way before topping with the dough and baking.
Serves 4, can be doubled for a big pie
- 1 rounded tbs. butter
- 1 tbs.vegetable oil
- 200g chestnut and shiitake mushrooms, cleaned and halved or quartered if large
- 300g chicken thighs fillets, skinned and cut into cubes
- 1 The Spice Tailor Delicate Korma packet
- 200ml chicken stock
- 2 small spring onions, sliced
- 1 rounded tsp. flour
- ½ tsp. garam masala
- Large fistful of chopped coriander leaves
- Salt and freshly ground black pepper to taste
- 1 rounded tbs. crème fraiche (optional)
- 1 packet ready-rolled puff pastry
- 1 egg yolk, whisked in a small bowl
- Preheat oven to 200C.
Heat the oil and half the butter in a medium-sized non-stick saucepan. Add the mushrooms, leave to brown a little before stirring. Once they are well browned add a little salt. Cook until they have released water, turn up the heat to dry off the excess liquid. Remove all the mushrooms and any liquor that remains and place in a bowl.
Add the remaining butter to the pan and once frothing add the flour. Cook for a minute or so, stirring and then add the chicken stock, a little at a time, stirring to remove any lumps. Add the korma sauces and bring to a boil. Add the, chicken and cook for 7-8 minutes.
As this cooks, grind the spices in the pouch, including the chilli for extra heat, to a powder using a pestle and mortar.
Once the chicken is cooked, add the spices, mushrooms, spring onions, fresh coriander, crème fraiche and season to taste, adding a good grinding of black pepper. The sauce should be thick and lustrous but not at all dry. Place straight into you pie dish and allow to cool.
Preheat the oven to 200C.
Roll out the pasty until it is around the thickness of a pound coin so that it sits just inside of the rim of the dish (or even all the way to the edges and crimp well for a more traditional finish).
Brush with the egg wash, cut three vents in the middle to allow steam to escape and cook until golden brown on top around 25m.