Directions
- 1Dice chicken thighs and season with all-purpose seasoning, black pepper, thyme, turmeric and a little curry powder.
- 2Squeeze lime juice onto the chicken and mix well.
- 3Heat oil in a pot, add the remaining curry powder and let it burn slightly for 20-30 seconds.
- 4Add sliced onion and spring onion to the burnt curry and sauté until softened and fragrant.
- 5Add the seasoned chicken and stir until coated.
- 6Cover the pot and let it cook for a few minutes until the chicken releases its juices.
- 7Add diced bell peppers and mix well.
- 8Pour in coconut milk and simmer until the sauce thickens and coats the chicken.
- 9If needed, stir in a little flour to thicken.
- 10Let the filling cool completely before adding to the pastry.
- 11Line a pie dish with shortcrust pastry.
- 12Spoon in the cooled curry chicken filling.
- 13Cover with another layer of pastry.
- 14Crimp the edges of the pastry.
- 15Poke a few holes for steam using a knife.
- 16Brush the top of the pie with beaten egg.
- 17Bake at 200C (fan 180C) for 25-30 minutes or until golden brown and flaky.
- 18Let the pie rest for 10 minutes before cutting.
Ingredients
- 500 g boneless chicken thighs
- 1 onion
- 1 spring onion
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 scotch bonnet
- 1 tbsp curry powder
- 1 tsp all-purpose seasoning
- 1 tsp black pepper
- 1 tsp thyme
- 0.5 tsp turmeric
- 0.5 tin coconut milk
- 1 tbsp flour
- 1 tbsp oil
- 1 egg
- shortcrust pastry
- 2 lime
Equipment
cutting boardknifelarge bowlglovesskilletspatulapie dishpastry brush
Tips
- Marinate the chicken for at least 30 minutes, or overnight for best flavor.
- Let the curry powder burn slightly for 20-30 seconds to bring out a deep flavor.
- Let the filling cool completely before adding to the pastry to prevent sogginess.
- Let the pie rest for 10 minutes before cutting.
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