Chicken curry pie
About chicken curry pie
This chicken curry pie is a crispy crust with a creamy curry chicken filling. The recipe is based on one that appeared in a supermarket magazine many years ago. The main ingredients of the filling are chicken, cherry compote, and stem ginger. It is very delicious with spicy curry flavor and sweet accent of cherry. In addition, cheese is generously sprinkled on top of the filling, giving it a rich and complex flavor. By using crème fraiche, the spiciness of curry, chili paste, and stem ginger is a little milder and everyone can enjoy it.
Since it uses frozen pie crust, it is easy to make because you only need to make the filling. Therefore, please make it once and enjoy it with your family and friends. Everyone who eats it will love it.
Below I put the link to the nutrition and health benefits of chicken breast, the main ingredient, so please read it if you like.
Recipe tips
As the filling has a rich taste, I use chicken breasts that are lighter than thighs. You can also use thigh meat, but be sure to remove the fat before using it.
Regarding cherries, I usually use preserved cherries without pit in light syrup. Drain well before using. Any remaining moisture will make the filling watery.
Usually I place the frozen pie crust on the counter for about 10-15 minutes to defrost until it is soft enough to roll out. The time depends on the size and thickness of the dough, so check ahead. It softens quickly in the warm weather, so chilling them frequently will make them easier to handle.
After rolling out the pie crust, put it in the pie plate and sprinkle bread crumbs on the bottom. This will allow the crumbs to absorb the moisture from the filling and make the pie crispy without being soggy.
Chicken curry pie
Equipment
- 1 Frying pan
- 1 Pie plate (22~24 cm diameter)
Ingredients
- 400 gram Chicken breast
- a pinch of Salt & pepper
- 1 tablespoon Vegetable oil
- 1 teaspoon Finely chopped garlic
- 1½~2 tablespoon Curry powder
- 1 teaspoon Chili paste / sauce
- 200~250 gram Preserved cherry in light syrup (well drained)
- 40~50 gram Preserved stem ginger (drained and chopped)
- 200 gram Crème fraiche
- 270~300 gram Frozen pie crust
- 2 tablespoon Bread crumbs
- 50~60 gram Grated cheese
- 1 teaspoon Butter for pie plate
- An appropriate amount of Flour to roll out pie crust
Instructions
- Drain the cherries and chop the ginger. Cut the chicken into bite-sized pieces and season with salt and pepper. Heat vegetable oil in a frying pan over medium heat, add chicken and fry until chicken becomes whitish and browned.
- Add garlic and curry powder and fry. Then add ginger, cherries, chili sauce and crème fraîche and mix. Bring to a boil, then simmer for 3 minutes over low heat and remove from heat, and cool to room temperature(it will take about 30 min. or so). Preheat the oven to 200 C = 392Fdegrees. Lightly butter a pie plate.
- While cooling down the filling, place the frozen pie crust on the counter for about 10-15 minutes to defrost until it is soft enough to roll out, depending on the size and thickness. Dust a work surface with flour and roll out 2/3 of the pie crust to a size larger (26-28cm) than the pie plate. Place the pie crust on the pie plate. Then sprinkle bread crumbs on the crust bottom evenly.
- Spread the filling over the crumbs and sprinkle the cheese on top.
- Roll out the 1/3 remaining of the pie crust to about the size of a pie plate. Place this over the filling and fold the first placed pie crust inwards.Brush the surface with milk and bake in a 200C =392F degree oven for 30-40 minutes until golden brown.
Notes
It’s easy and delicious, so give it a try. I put a link for another easy oven dish, so try making it too.
Thank you for reading and Bon Appetit!