One Pan Chicken Korma Pie (Printable version)
Creamy Indian-spiced chicken topped with golden puff pastry, all cooked in one skillet for effortless comfort food.
# Ingredient List:
→ Korma Filling
01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely diced
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1.1 lbs boneless skinless chicken thighs, cut into bite-sized pieces
06 - 1 teaspoon ground coriander
07 - 1 teaspoon ground cumin
08 - 1 teaspoon turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chili powder
11 - 1/3 cup ground almonds
12 - 3/4 cup plus 1 tablespoon coconut milk
13 - 1/3 cup plus 1 tablespoon chicken stock
14 - 1/3 cup plain yogurt
15 - 1/2 cup frozen peas
16 - Salt and freshly ground black pepper to taste
17 - Juice of 1/2 lemon
18 - 2 tablespoons fresh cilantro, chopped
→ Pie Topping
19 - 1 sheet ready-rolled puff pastry (about 9 ounces)
20 - 1 egg, beaten for egg wash
# How to Make It:
01 - Preheat the oven to 400°F with fan at 350°F.
02 - In a large ovenproof skillet or deep frying pan, heat the oil over medium heat. Add the onion and sauté for 5 minutes until soft.
03 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
04 - Add the chicken pieces and cook until just browned on all sides, about 5 minutes.
05 - Sprinkle in the coriander, cumin, turmeric, cinnamon, and chili powder. Stir well to coat the chicken and cook for 1 minute.
06 - Add ground almonds, then pour in the coconut milk and chicken stock. Simmer gently for 10 minutes until the sauce thickens slightly.
07 - Stir in the yogurt, peas, lemon juice, and cilantro. Season with salt and pepper. Simmer for another 2 minutes, then remove from the heat.
08 - Unroll the puff pastry and lay it over the skillet, trimming excess and pressing gently to seal the edges. Cut a small slit in the center to allow steam to escape.
09 - Brush the pastry with beaten egg.
10 - Bake for 20 to 25 minutes until the pastry is golden and crisp.
11 - Let cool for 5 minutes before serving.
# Expert Suggestions:
01 -
- The spices bloom beautifully as the filling simmers, creating layers of flavor that develop even more under the pastry blanket
- One pan means less washing up and more time enjoying that moment when you break through the golden crust into steaming fragrant filling
02 -
- Cold pastry is the key to lift and flake, so keep it in the fridge until the filling is completely finished and cooling
- Room temperature yogurt prevents the heartbreaking moment when cold dairy hits hot sauce and separates into grainy disappointment
03 -
- If the pastry is browning too quickly, loosely tent with foil for the last 5 to 10 minutes of baking
- Let the filling cool for at least 10 minutes before topping with pastry, otherwise the bottom crust will turn soggy and sad