Make This Cozy One-Pan Chicken Curry Pie Tonight

By Tasty · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Heat the oil in a 10-to-12-inch cast-iron pot or other oven-safe skillet over medium-high heat until shimmering. Add the onion and cook, stirring often, about 2 minutes until softened and translucent.
3. Add the garlic, ginger, chile and curry leaves and cook, stirring constantly, about 1 minute until fragrant.
4. Stir in the garam masala, curry powder, cumin seeds and turmeric. Cook, stirring often, about 2 minutes until fragrant and the oil turns golden.
5. Stir in the chicken and cook, stirring occasionally, 5 to 6 minutes until no longer pink.
6. Add the carrot, potato, salt and 1/2 cup of the water. Cook, stirring occasionally, about 5 minutes until the vegetables soften, the chicken is slightly browned and the sauce reduces a little.
7. Whisk the cream, flour and remaining 1/2 cup water in a small bowl until smooth, then pour into the skillet and stir. Bring to a simmer over medium-low heat.
8. Cook at a simmer, stirring occasionally, about 10 minutes until the sauce thickens and the vegetables are fork-tender. Taste and add more salt if needed.
9. Stir in 2 tablespoons of the cilantro, remove from the heat and let cool for 5 minutes.
10. Lay the puff pastry over the skillet so it covers the edges, tucking excess dough in around the rim with a spoon. Cut a few small slits in the center and brush the top evenly with the beaten egg.
11. Bake for 18 to 22 minutes until the pastry is deep golden, puffed and flaky, with small bubbles around the edge of the skillet.
12. Rest the pie for 10 minutes, sprinkle with the remaining 1 tablespoon cilantro and serve warm.

Summarized from Tasty's video. Watch it for the details.

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