Curried Chicken Pie

curry chicken pie on small white plate with chips and green beans

Print Recipe

Here I'll show you how to make the most irresistible curried chicken pie!

Prep Time20

Cook Time45

Resting Time15

Total Time1 20

Course: Dinner, Main Course

Cuisine: British, Indian

Servings:

Author: Chris Collins

Cost: £3.50 / $4

Equipment

Sharp Knife & Chopping Board
Large Pan & Wooden Spoon
Tongs
Jug (for stock)
25cm x 17cm / 10" x 6.5" Baking Dish (or similar size)

Ingredients

1 tbsp Olive Oil, plus more if needed
1x 200g/7oz Potato, diced into small cubes
2 tbsp Curry Powder (I use medium spice)
1/2 tsp Salt, plus more to taste
1/4 tsp Black Pepper, plus more to taste
600g / 1.3lb boneless skinless Chicken Thighs
1 medium Carrot, finely diced (approx 75g/2.6oz)
1 medium White Onion, finely diced
2 cloves of Garlic, finely diced
2 tsp finely diced/grated Ginger
3 tbsp / 45g Butter
3 tbsp Flour
1 tsp EACH: Ground Cumin, Turmeric
1/2 tsp EACH: Ground Coriander, Garam Masala
480ml / 2 cups Chicken Stock
120ml / 1/2 cup Double/Heavy Cream, leave at room temp
2 tbsp Tomato Puree (Tomato Paste in US)
1x 320g/11oz sheet of Shortcrust Pastry
1 Egg, beaten for egg wash
Nigella Seeds/Black Onion Seeds, to sprinkle on top (see notes)

Instructions

Dice the chicken into bite-sized pieces then coat in 1 tbsp curry powder, 1/2 tsp salt and 1/4 tsp black pepper. Place to one side.
Heat the oil in a large pan over medium-high heat then add the diced potato. Fry until golden/crisp on the outside, season with a pinch of salt and pepper then remove and place in a bowl to one side. The potatoes don't need to be completely soft all the way through, as they'll continue to cook as they rest and when baked in the pie.
Top the pan up with oil if needed then space out the chicken. Leave to fry until it builds up a golden crust, then flip and continue frying until golden on the other side and just about cooked through the centre. Remove and place in a bowl to one side, then lower the heat to medium.
Top up with oil if needed, then add the carrot and onion. Fry until soft and golden then add the garlic and ginger and fry for another 30 seconds or so. Melt in the butter then stir in the cumin, garam masala, turmeric, ground coriander and remaining tbsp of curry powder. Stir in the flour then gradually pour in the stock, whisking as you go to smooth out any lumps. It'll be very thick/clumpy at the start but will smooth out as you stir in the stock.
Stir in the cream then stir in the tomato puree. Season with salt and pepper (I typically do 1/4 tsp each) then stir in the chicken alongside all the resting juices. Simmer for 8-10 minutes until it's nice and thick, then stir in the potato.
Pour into the baking dish and leave for around 15 minutes to form a skin over the top. Preheat the oven to 200C/400F.
Top the filling with pastry then slice around the edges so it fits. Brush with egg wash then slice in a few steam holes. Finish with a sprinkle of black onion seeds then place in the oven for around 20 minutes or until the pastry is deep golden and flaky with the filling bubbling around the edges.
Leave to cool for 5 or so minutes then tuck in and enjoy!

Video

Notes

a) Chicken - Thigh is much better than breast because it's less susceptible to overcooking. You'll find that breast, especially after frying it, simmering it and baking it, can sometimes come out dry.

b) Seasoning/Spice - The bulk of the spice comes from the curry powder. I use 'medium' which gives it a gentle kick, but you can use mild if you'd prefer. Ensure the sauce is properly seasoned to bring out the best in the spices/flavours.

c) Nigella Seeds - These are the same as 'black onion seeds'. You'll find them in most supermarkets in the seasoning section. I recommend adding them, not only for presentation purposes, but they add a lovely authentic flavour.

d) Serving - This will stretch to 6 servings with a couple of sides, or 4/5 without. Here I've served with oven chips and steamed green beans, but you can check out my Side Dishes for more inspo!

e) Calories - Just the pie divided by 5.

Nutrition