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Curried chicken pie

Curried chicken pie

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Rating: 5 out of 5.28 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Who says healthy can’t be hearty? You’ll feel satisfied and nourished with this low-calorie, simple-to-make chicken pie.

  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal461
fat15g
saturates5g
carbs33g
sugars5g
fibre9g
protein43g
salt1g
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Ingredients

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Add
    the chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.

  • STEP 2

    Pour another ½ tbsp oil into the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back into the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring to the boil, then stir in the kale. Once the kale has wilted, take the dish off the heat.

  • STEP 3

    Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.

Goes well with

Recipe from Good Food magazine, September 2018

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Overall rating

Rating: 5 out of 5.28 ratings
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