Healthy winter recipe for 4 people, takes only 25 mins; recipe has rapeseed oil, chicken breasts, spring onion, garlic clove, ginger, curry powder, broccoli, soy sauce, coconut milk, chicken stock, cornflour, kale, filo pastry and nigella seeds.
Curried chicken pie
Course: Healthy winter
Servings
4
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 3 garlic cloves, grated
- Spring Onion: 4 spring onions, sliced
- Curry Powder: 1 tbsp curry powder
- Soy Sauce: 1 tsp soy sauce
- Kale: 4 large handfuls kale
- Chicken Stock: 250ml chicken stock
- Broccoli: 1 large head broccoli, cut into florets, top of stalk thinly sliced
- Rapeseed Oil: 2 tbsp cold pressed rapeseed oil
- Ginger: thumb-sized piece ginger, grated
- Coconut Milk: 250ml low-fat coconut milk, plus a splash
- Cornflour: 1 heaped tsp cornflour mixed with 1 tbsp hot water
- Filo Pastry: 4 sheets filo pastry
- Chicken Breasts: 500g chicken breasts, cut into chunks
- Nigella Seeds: 1/2 tbsp nigella seeds
Directions
- Heat oven to 220C/200C fan/gas 7. Pour 1 tbsp oil into a flameproofcasserole dish. Addthe chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.
- Pour another 1/2 tbsp oil into the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back into the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring to the boil, then stir in the kale. Once the kale has wilted, take the dish off the heat.
- Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.
