Coriander Chicken and Yoghurt Curry Pie

How to make Coriander Chicken and Yoghurt Curry Pie Recipe - The flavours of India predominate in this pie. The secret to its success is to marinate the chicken for as many hours as possible. Serve the pie piping hot with a lovely crisp salad and spicy mango dressing. recipe from Dean Brettschneider

MAKES A 27CM PIE, SERVING 8 PEOPLE

PASTRY
1 quantity of Butter Puff Pastry

MARINADE
30g fresh ginger
8 cloves garlic, peeled
300g thick plain yoghurt
4 tsp ground coriander
1 tsp garam masala
2 tsp salt
1 tsp ground cumin
pinch of turmeric

FILLING
800g boneless, skinless chicken thighs, cut into 2.5cm chunks
2 tbsp vegetable oil
1 small brown onion, finely chopped
1–2 red chillies, seeded and chopped
1 tbsp tomato paste
3 cardamom pods, seeds removed and crushed
1 cinnamon stick
100ml cream
1 large bunch coriander, leaves and stalks finely chopped
2 tsp lemon juice
salt and pepper, to taste

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Butter Puff Pastry ahead and rest it as required. Divide pastry into two portions (two-thirds for base and one-third for top). On a lightly floured surface, roll out larger portion to approximately 3mm thick to line a 27cm round pie dish (3cm deep). Lightly oil pie dish and line with pastry, allowing a little overhang.

Roll out the remaining pastry for the top of the pie into a 32cmdiameter circle, just larger than the pie dish. Place on a baking paper-lined oven tray. Refrigerate the pastry base and top until chilled (30 minutes). From any leftover pastry cut out decorations to place around the edge of the top (wrap in plastic to prevent
drying out whilst preparing the filling).

In a small blender, purée the ginger and garlic with 200g of the yoghurt to make a smooth paste. Stir in the coriander, garam masala, salt, cumin and turmeric. Place the chicken in a bowl or a sealable container and stir in the marinade. Cover and leave in the refrigerator for a minimum of 2 hours or overnight.

Heat the oil in a large saucepan over a medium heat. Gently fry the onion and chilli until soft (5 minutes). Add the tomato paste and cardamom seeds and cook for another minute.

Add the cinnamon stick, then pour the chicken, marinade and the remaining 100g yoghurt into the saucepan and turn up the heat, cooking until the watery curry becomes creamy and covers a third of the chicken (10–15 minutes).

Reduce the heat to low and add the cream. Cover and cook for another 10 minutes, stirring occasionally. Add the coriander, lemon juice and seasoning to taste, then set aside to cool.

Take pastry from the refrigerator and spoon the curry mixture into the lined pie dish. Brush the rim of the pastry case with egg wash then drape the remaining pastry over the pie dish. Trim, then press the pastry edges firmly together to seal.

Brush the pastry with egg wash. Place the small pastry decorations around the edge of the pie and make four slits in the top to allow steam to escape during baking. Bake in a preheated 200°C oven for 30–40 minutes or until pastry is crisp and golden-brown in colour.

Coriander Chicken and Yoghurt Curry Pie