Bombay Curry Chicken Pie


Serves 4-6

2 chicken breasts, sliced 
2 onions, chopped 
3 cloves garlic, minced 
1 small knob of ginger, minced 
2 tablespoons curry powder 
1 tin chopped tomatoes
1 tin coconut milk 
½ red pepper, diced 
½ yellow pepper, diced 
¼ cauliflower, cut into florets 
½ bunch coriander, chopped 
Pinch of crushed chilli flakes 
Puff pastry sheet
1 egg 
Olive oil


Pre heat oven to 180C/ Gas Mark 4 / 360F

Season chicken with sea salt & freshly cracked black pepper. Sauté in olive oil for 4 minutes. Add peppers, onions & cauliflower & cook for a further 3 minutes. Add garlic, ginger & curry powder. Mix well. 

Add tomatoes & coconut milk & simmer for 6 minutes. 

Add in coriander. Set aside. 

Beat the egg slightly in a small bowl. 

Cut puff pastry in a circle 2 inches larger than the skillet. Brush along the entire edge of the puff pastry. 

Flip over & lay over the top of the pan, sticking the edge on onto the side of the skillet. 

Glaze the top with the remaining egg. Dust lightly with extra curry powder. Pierce the centre a few times, with a knife to let steam out. 

Place in the centre of the oven & bake for 18-20 minutes until the crust is golden brown & delicious.