Chicken Paneer Tikka Masala Pie
Ingredients
- 500g chopped chicken breast or paneer
- 1 large finely chopped red onion
- 250g baby spinach leaves
- 1 teaspoon coconut oil
- 1 cinnamon stick
- 5 black cardamoms
- 4-5 cloves minced garlic
- 4cm minced ginger
- 1 heaped teaspoon cumin seeds
- 1-2 teaspoons turmeric
- 1-2 teaspoons ground coriander
- 1-2 teaspoons garam masala (optional)
- 140g tin tomato purée
- 1 large handful finely chopped coriander
- 100ml double cream or coconut milk
- 200g ready-made puff pastry
- 1 egg (for egg wash)
- Nigella seeds
Preparation
Fry the red onion in the oil.
Add the cinnamon stick, black cardamoms and cumin seeds.
When the onions are starting to brown, add the garlic, ginger and a chopped chilli or two if you like it spicy.
Stir for a couple of minutes.
Add your choice of protein and brown it.
Add a 140g tin of tomato purée, 1 pint of water, the spices and a handful of chopped coriander.
Simmer for about 20-30 minutes until cooked. Add a little water if the sauce seems too dry.
Stir in the washed baby spinach leaves and cook for a couple of minutes to wilt them.
Just before serving, stir in about 100ml of double cream or coconut cream.
Cool the curry down and keep it in the fridge.
Pour the cooled curry into an oven-proof dish and cover with a layer of puff pastry.
Brush with some egg wash.
Sprinkle with Nigella seeds.
Bake in the oven at 200°C for 20 minutes.