James Cochran’s chicken curry pie
James Cochran’s chicken curry pie
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Ingredients
Method
Start by making the curry paste. Put a large saucepan on the hob and set over a medium-high heat with 2 tbsp olive oil. Add the curry leaves and fry for 30 seconds, then turn the heat down to low and add the chillies, ginger and garlic. Cook for 15 minutes.
Add the curry powder and turmeric and cook the spices for 2 minutes. Tip into a blender (or use a pestle and mortar) and blend to a paste with 2 tbsp water; set aside.
Wipe out the saucepan and set over a low-medium heat. Add 1 tbsp oil, the onions, leek and a pinch of salt, then fry for 15 minutes until soft. Add the butter; once melted, add the flour and cook for 2 minutes. Add the curry paste, stock and coconut milk, then bring slowly to the boil and simmer for 20 minutes, stirring frequently. Transfer to a bowl to cool; season if needed.
Heat the remaining 1 tbsp oil in a frying pan over a medium-high heat and brown the chicken for 2 minutes on each side, until golden. Add the chicken to your curry mixture and mix well. Add the raisins and coriander, then mix again before transferring to a 1.5 litre (28x18cm) pie dish. Preheat the oven to 200ºC, gas mark 6. Cover the pie dish with the pastry sheet, making sure it’s sealed. Trim around the edges and crimp neatly, then cut 2-3 slits in the top of the pastry. Brush with the beaten egg and bake, on a baking tray, for 40 minutes, until golden and the chicken is cooked through, the juices run clear and no pink meat remains. Serve with steamed greens, if liked.
