Curry Chicken Pot Pie
Cooking for Love
In a blender, blend the shallots, garlic, Chilli paste and curry powder until smooth. Scrape down the sides of the blender to ensure all ingredients are blended well. Add a bit of oil if paste is too dry
Bring a large pot of water to boil and add salt. Blanch the cubed carrots and potatoes for 3-4 minutes, then drain and set aside
On a deep pan, melt the butter over low heat, add the flour and whisk until there are no lumps, for about 1 minute. Whisk in the chicken stock and the coconut milk, cook until thickened and smooth
Turn the heat up to medium and add the cooked chicken, blanched carrots, peas, potatoes, and curry paste and stir for 3-4 minutes. Add in more chicken broth or coconut milk if the curry is too thick
Season with salt, sugar and pepper. Simmer for another 2 minutes, then remove from the heat and cool. Give it a taste and add more seasoning if needed. The curry should reach a custard-like consistency
To make the egg wash, beat 1 egg and mix with1 tablespoon of milk or water. Preheat the oven to 200°C.
Cut the pastry into a piece bigger than the ramekin you are using for the pie – you can choose to make a single big pie or a few individual pies
Ladle the chicken curry filling into the ramekin, then brush the egg wash around the edge of the pot and lay the pastry over the top of the pot.
Press down lightly to seal. Brush the top of the pastry with egg wash and bake in the oven for 30-45 minutes, until the pastry is flaky and golden brown