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Slice of chicken curry pie on plate with chips and peas.
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Chicken Curry Pie

Explore a delightful chicken curry pie recipe featuring tender chicken, fragrant curry spices, creamy sauce, and buttery pastry. This simple-to-follow recipe promises a comforting meal, ideal for any night of the week.
Course Dinner
Cuisine British
Keyword chicken recipes, curry, pie
Prep Time 1 hour
Cook Time 30 minutes
Servings 6 Servings
Calories 549kcal
Author Donna

Ingredients

  • For the Marinade
  • 600 g Boneless Skinless Chicken Thigh Portions chopped into chunks
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Turmeric
  • Pinch Salt and pepper

For the Curry

  • 1 Tablespoon Ghee
  • 1 Yellow Onion Finely diced
  • 1 Teaspoon Garlic Puree
  • 1 Teaspoon Ginger Puree
  • 1 Teaspoon Red Chilli Puree
  • 400 g Chopped Tomatoes
  • 400 ml Coconut Milk
  • 1 Tablespoon Tomato Puree
  • 2 Tablespoons Curry Powder
  • 1 Tablespoon Paprika
  • 2 Large Carrots Peeled and sliced
  • For the Pie
  • 320 g Ready Made Shortcrust Pastry
  • 1 Tablespoon Butter to grease the tin
  • 1 Tablespoon Plain Flour to roll the pastry
  • 1 Egg Beaten

Instructions

  • Place the chicken in a bowl and add the turmeric, oil and, salt and pepper.
  • Mix thoroughly.
  • Seal or cover the bowl.
  • Place in the fridge for at least one hour.
  • Warm the ghee in a large, flameproof, non-stick pan or dish over medium heat on the hob.
  • Add the onion and fry for 5 minutes, stirring occasionally.
  • Stir in the garlic, ginger and red chilli purees.
  • Add the chicken and fry for 5-10 minutes until browned.
  • Add the chopped tomatoes, coconut milk, tomato puree, curry powder and paprika.
  • Stir well.
  • Bring to a simmer.
  • Simmer for 25 minutes, reducing the temperature if necessary and stirring occasionally.
  • Stir in the carrots and simmer for a further 20 minutes, stirring occasionally.
  • Remove from the heat and leave to thicken while you prepare the pastry.
  • Preheat the oven to 180 degrees C (fan-assisted).
  • Grease an ovenproof tin or pie dish.
  • Roll out the pastry into two pieces on a lightly floured surface. One big enough to fill the bottom and sides of the tin with a little hanging over it. The other should be big enough to cover the top.
  • Place the larger pastry piece into the tin and press into the bottom and sides, leaving a little hanging over the edges.
  • Spoon in the cooled pie filling, filling as much as possible.
  • Cover with the other piece of pastry.
  • Press the edges together by firmly pinching around the tin.
  • Trim away any excess.
  • Whisk an egg in a small bowl.
  • Use a pastry brush to brush liberally on the top of the pie.
  • Use a knife to stab two holes into the middle of the pastry.
  • Place into the preheated oven and cook for 30 minutes until golden brown.
  • Remove from the oven and rest for a few minutes before serving.

Notes

My tin is 8 inches round and about 1 inch deep. If yours is different, adjust the times and quantities.
Use butter if you don’t have ghee.
If you prefer to use fresh, use three cloves of crushed garlic, one finely diced red chilli and one inch of grated root ginger.