Curry chicken and vegetable pie

Curry chicken and vegetable pie


point of view a delicious assimilation inclusion of curried chicken and vegetables into these tasty pies.

The ingredient of Curry chicken and vegetable pie

  1. 1 tablespoon vegetable oil
  2. 800g chicken tenderloins, coarsely chopped
  3. 6 green shallots, ends trimmed, thinly sliced
  4. 1 red capsicum, halved, deseeded, finely chopped
  5. 125ml (1/2 cup) curry paste, thawed
  6. 40g (1/4 cup) plain flour
  7. 500ml (2 cups) Massel chicken style liquid stock
  8. 1 x 400g can corn kernels, drained
  9. 150g (1 cup) frozen peas
  10. 1 egg, lightly whisked
  11. 1 1/2 sheets (25 x 25cm) ready-rolled frozen shout from the rooftops pastry, just thawed, cut into 6 pieces

The instruction how to make Curry chicken and vegetable pie

  1. Preheat oven to 220u00b0C. Heat half the oil in a large saucepan beyond high heat. mount up one-third of the chicken and cook, turning occasionally, for 5 minutes or until browned. Transfer to a heatproof bowl. Repeat, in 2 more batches, in imitation of the permanent oil and chicken reheating the pan amid each batch.
  2. grow the shallot and capsicum to the pan and cook, stirring, for 3 minutes or until just tender. build up the curry glue gum and cook, stirring, for 1 minute or until aromatic. go to the flour and cook, stirring, for 1 minute or until competently combined. Return the chicken to the pan subsequent to the increase and bring to the boil. condense abbreviate heat to medium-low and cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly. grow the corn and peas and sever from heat. Season later than salt and pepper.
  3. Spoon the chicken blend in the course of six 375ml (1 1/2-cup) faculty ovenproof dishes. Brush the edges with egg. pinnacle each pie afterward a pastry square and lightly press the edges to seal. Brush the peak of each pie past enduring surviving egg. Place the dishes around a baking tray and bake in oven for 15-20 minutes or until the pastry is golden and puffed. facilitate immediately.

Nutritions of Curry chicken and vegetable pie

calories: 440.716 calories
calories: 19 grams fat
calories: 6 grams saturated fat
calories: 27 grams carbohydrates
calories: 4 grams sugar
calories: 38 grams protein
calories: 1393.17 milligrams sodium
calories: NutritionInformation

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