The ultimate chicken curry pie (Mark LaBrooy)

The ultimate chicken curry pie (Mark LaBrooy)

4.7 46 ratings

Prep. 40 min

Total 27 h 20 min

6 portions

Ingredients

Curry spice mix

ground ginger
1 tbsp
dried chilli flakes
2 tsp
dried bay leaves
2
whole cloves
5
coriander seeds
1 tbsp
caraway seeds
1 tbsp
cardamom pods
1 tsp
cinnamon quill
1
cumin seeds
1 tsp
fenugreek
½ tsp
fennel seeds
1 tsp
whole black peppercorns
1 tsp
mustard powder
1 tsp
ground turmeric
1 tbsp
fresh curry leaves (approx. 20 leaves)
5 g

Chicken filling

brown onions cut into halves
2
garlic cloves
6
vegetable oil
80 g
sea salt
1 tsp
canned diced tomatoes
400 g
skinless, boneless chicken thighs cut into strips (approx. 3 cm)
800 g
canned coconut cream
670 g

Assembly

puff pastry (see Tips)
600 g
egg lightly beaten
1
sesame seeds black and white, to sprinkle
plain flour to dust

Difficulty

easy

Nutrition per 1 portion

Sodium 608 mg

Protein 40 g

Calories 4797.8 kJ / 1146.7 kcal

Fat 84.5 g

Fibre 6.5 g

Saturated Fat 49.6 g

Carbohydrates 59.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

Good Food Mark LaBrooy 10 Recipes
Australia and New Zealand

You might also like...

Koththu roti

1h 5min

British spice rub

5min

Chicken Pizzaiola with Thermomix® Cutter

50min

Roast pork with sage and cranberry stuffing

3h 35min

Flaky salmon pie with herb dressing

40min

Madras curry powder

15min

Lamb kleftiko

4h

Neroli Pichy's Pork belly with pickled apple and walnut salad

2h

Korean beef lettuce cups with pickles (Diabetes, TM6)

55min

Chicken and roasted red capsicum sauce with rice

4h

Toasted muesli

1h 40min

Fresh tomato tart

40min