Chicken Curry Pies
Tips
• To make your chicken even more tender, marinade it in the curry yoghurt for 24 hours before preparing the pies.
• Don’t forget to brush your pies with beaten egg before baking for a gorgeous golden crust.
These puff pastry pies are stuffed with a tender, mouth-watering chicken and potato filling. With Rajah Mild Masala Curry Powder as the secret ingredient, they’re sure to go down well as a treat with friends and family!
Feeds
4Person
Preparation time
65Min.
intermediate
Ingredients
- 100 ml full cream plain yoghurt
- 5 ml (1 tsp) Rajah mild masala curry powder
- 2 cloves garlic, minced
- 350 g skinless and boneless chicken thighs
- salt and pepper, to season
- 10 ml (2 tsp) olive oil
- 1 brown onion (about 120 g), finely chopped
- 5 ml (1 tsp) Rajah mild masala curry powder
- 2 small potatoes (about 150 g), peeled and diced
- 200 ml chicken stock
- 1 x 400 g roll puff pastry
- 1 egg
Preparation method
Nutrition
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