Kate’s Chicken Curry Pie
When I was at university studying humanities, one of my roommates made a delicious chicken curry every few weeks. I loved it so much, she finally shared her recipe for the curry with me. I really think she did it out of self-defense so she wouldn’t have to listen to me asking for it all the time. I continued to make her curry for my family, and later adapted it for a Chicken Curry Pie. You can make this pie with a single crust on top, or a full top and bottom double crust. Dough recipes here. Enjoy!
Kate's Chicken Curry Pie
Ingredients
- 1 pie dough use half if only covering top
- 2 pounds 900 grams chicken thighs skinless and boneless
- 4 tablespoons 60 grams butter or ghee
- 3½ tablespoons curry powder
- 1 onion minced fine
- 3 cloves garlic peeled and minced
- 3 red potatoes cut into 1/2 inch (1 cm) dice
- 2 teaspoons chicken bouillon paste
- 3 tablespoons 45 grams flour
- 1 13.5 ounce 480 ml can, about 1⅔ cups, coconut milk or whole milk
- Juice of one lemon
- 3 tablespoons apricot jam or red currant jelly
- 2 tablespoons 30 ml dry sherry
- Salt and freshly ground black pepper to taste
- 1 egg mixed with 2 tablespoons 30 grams water
Instructions
- In large pot, cover chicken thighs with water and bring to boil. Lower heat to simmer and cover. Simmer for 10 minutes. Turn off heat and let sit covered for one hour.
- In the meantime, heat the butter or ghee in a large frying pan. Add the curry powder, onion, garlic, and potatoes. Cook over medium-low heat until soft, about 20 minutes.
- When the chicken is ready, remove it from the pot. When cool enough to handle, pull apart or cut the meat into small pieces, cover, and place in the fridge.
- Add the bouillon paste, and flour to the curry mixture; stir and cook over low heat for about two minutes. Stir in the coconut milk or whole milk, and turn up the heat until you see it just bubble, then turn down and simmer for about ten minutes.
- Stir in the chicken, lemon juice, apricot jam or red currant jelly, sherry, and salt and pepper to your taste. Cool for about 15 to 20 minutes while you preheat the oven to 425°F (220°C).
- Pour the filling into a deep-dish pie pan or spoon it into individual pie pans.
- Roll out the dough and place on top of the filling. Cut vents. Crimp or flute edges.
- Brush with egg mixed with 1 tablespoon water. You won’t need it all.
- Bake at 425°F (220°C) for about 30 minutes.
Notes
Double Crust Pie For a double crust pie, roll out the bottom crust, and place in the pan before putting the filling in. Cover with the top crust. Trim and crimp the edges. Place on a pre-heated cookie sheet when baking for the bottom crust to bake up.
Alonna says
04/09/2019 at 11:26 amHi Kate,
I love your recipes! Quick question: are the thighs weighed as skinless boneless chicken?
Thanks!
Alonna
Kate McDermott-Art of the Pie says
04/09/2019 at 11:27 amYes they are! Thanks for your eagle eye. I’ll update the recipe.
Cynthia says
04/09/2019 at 5:17 pmMy sister is on a strict Lenten diet, so I shared your winter vegetable shepherd’s pie with her. I’m going to love the curried chicken pot pie, sounds warm and so delicious!
Hoping you have a delightful trip!
Kate McDermott-Art of the Pie says
04/09/2019 at 5:22 pmI hope she enjoys the “Lenten” pie, and that you enjoy the chicken curry pie!