Chicken Tikka Masala Pie
Ingredients
- 500g chicken breast or paneer
- 1 red onion
- 250g baby spinach leaves
- 1 teaspoon coconut oil
- 1 cinnamon stick
- 5 black cardamoms
- 4 cloves garlic
- 4cm chunk ginger
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon ground coriander powder
- 1 teaspoon garam masala
- 140g tin tomato purée
- 1 large handful coriander
- 100ml double cream or coconut milk
- 200g puff pastry
- 1 egg for egg wash
Preparation
Curry
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 if dairy free.
Pie assembly
Cool the curry down and keep it in the fridge.
When ready, pour into an oven-proof dish and cover with a layer of puff pastry, rolled out thinly.
Brush with some egg wash.
Bake in the oven at 200°C for 20 minutes.
Serve right away.
