Jamaican-Style Curry Chicken Pie

Name: Jamaican-Style Curry Chicken Pie
Total time: 55 min
Cuisine: Indian
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

55m

Serves 1

instagram.com

Jamaican-Style Curry Chicken Pie

instagram.com

55m

Serves 1

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.

Jamaican-Style Curry Chicken Pie

55m

Serves 1

instagram.com

Jamaican-Style Curry Chicken Pie

instagram.com

55m

Serves 1

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.