What if a samosa and a Sunday roast had a baby? This pie’s the flaky, spicy lovechild you didn’t know you needed, with a crisp salad sidekick to keep things cool.
NEW
Cals 1343 · Prot 71 · Carbs 96 · Fat 77
Chef's choice
Family Friendly
60 min
What if a samosa and a Sunday roast had a baby? This pie’s the flaky, spicy lovechild you didn’t know you needed, with a crisp salad sidekick to keep things cool.
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
5604 / 1343
Fats (g)
77.4
of which saturated (g)
25.4
Carbohydrates (g)
96
of which sugars (g)
21
Fibers (g)
11.7
Proteins (g)
71.1
Salt (g)
5.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Preheat the oven to 200°C (no fan). Place the oven rack at the bottom of the oven.
Peel and finely chop the onion.
Slice the chicken breast into strips or small bite-sized pieces.
Tip!Feel free to use just 1/2 an onion if it's too much.
2 Make filling
Heat a large pot over a medium-high heat with butter.
Fry the onion for 3-4 min until softened.
Add the chicken and fry for 3-5 min until lightly browned.
Add the gingergarlicpaste, smokedpaprika, curry powder, garam masala and a pinch of chipotle powder(spicy!) and fry for 2 min.
Add the tomatopaste, 0.5 stockcube, measured water, and a pinch of fenugreek.
Mix, cover and simmer for 3-4 min.
3 Finish sauce
Meanwhile, pick and finely chop the coriander.
Once the chicken is cooked, add the greenpeas, 100 ml of cooking cream and honey to the pot.
Simmer for 2 min until the sauce thickens.
Remove from heat, stir in half the coriander (reserving the rest for the salad), and set aside.
4 Prep pastry
Whisk the eggs in a small bowl.
Pour the chicken filling into an ovenproof baking pie dish or casserole.
Unroll the puffpastry sheet, and lay it over the baking dish, pressing or crimping down any of the extra dough over the sides (see Tip!).
Brush the pastry sheet with a light coating of egg wash, and sprinkle over half the nigellaseeds.
Make slits in the centre to allow for steam to vent through.
Tip!Check that your baking dish is no wider than the size of the puff pastry sheet, otherwise roll out the pastry just a bit to fit.
5 Bake
Bake the pie at the bottom or lowest rack of your oven for 35-40 min until the puffpastry is golden brown in colour, and cooked through.
After 30 min, If the pastry is browning too quickly at the edges and the centre is not fully baked, loosely cover with foil or baking paper.
Tip!Baking at the bottom of the oven will help give the puff pastry a lift from the heat below so that you get a well risen crust.
6 Make salad and Serve
Meanwhile, peel and slice the carrots into half moons.
Slice the cucumber into half moons.
Slice the lime into wedges.
Combine the vegetables in a bowl with a squeeze of lime and the remaining nigellaseeds. Season with salt and pepper to taste.
Serve the Chicken Tikka MasalaPuffPastry Pie with the CucumberCarrot Salad to the side.
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