20 Apr Curry Chicken Pot Pie
A pot pie… but make it Malaysian!
Think creamy coconut, fragrant curry, and that golden, flaky crust!
Filling includes: chicken, potatoes, carrots, peas, coconut milk & our secret weapon: curry powder + lemongrass magic.
Wrapped in buttery puff pastry and baked to golden perfection.
Curry Chicken Pot Pie
Course: MainCuisine: AsianDifficulty: EasyServings
10
servingsPrep time
30
minutesCooking time
20
minutesIngredients
1/2 tsp vegetable oil (to sauté)
4 small red onion, peeled and chopped
1 garlic clove, peeled and chopped
2 tbsp curry powder
250 g chicken chop, cut into small chunks
1 potato, peeled and cut into small chunk
1/4 cup water
1.5 tbsp coconut milk
10 pcs 4 inch puff pastry sheets
- Pre-Mix A
1/4 tsp sugar
1/4 tsp salt
1 egg (for egg wash)
Directions
- In a pan, sauter onion and garlic till fragrant. Add in curry paste, chicken chop (cut into chucks), potatoes and water. Let simmer till chicken cooks through and liquid starts to dry up.
- Add in coconut milk & Pre-Mix A. Let mixture cool down before using.
- Spoon the cooked potatoes mixture into the centre of puff pastry sheets. Brush the sides with egg. Fold and press down with a fork. Brush with some egg wash.
- Bake in a preheated oven at 180C for 15-20 mins or till golden brown.
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