Ingredients
-
1/2
-
1
-
2 - 4
-
50
-
1 1/2
-
1/4
-
1
-
1/4
-
1/3
-
1/2
-
2
-
2
-
-
-
Directions
Spicy Chicken Korma & Vegetable Pie or Pies, If you like Indian food, you’ll love this These are really simple to make and taste great A fantastic way to use up leftover chicken You can make one large pie with this or I get about 4 or 5 individual ones, just depends on which size pie tray you use These also freeze well after baking
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Steps
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1
Done
|
Place Onon and Chilli in a Microwave Safe Jug With the Curry Paste and Butter. |
|
2
Done
|
Cover and Microwave on High For 3 Minutes. |
|
3
Done
|
Add the Vegetables and Stir Well, Microwave For Another 2 Minutes. |
|
4
Done
|
Stir in the Flour, Microwave For Another 2 Minutes and Then Stir in the Coconut Milk. |
|
5
Done
|
Microwave For Another One Minute or Until Thick. |
|
6
Done
|
Stir in the Water Chestnuts, Chicken and Coriander and Allow to Coool. |
|
7
Done
|
Line Pie Trays With Pastry, and Fill Pastry Cases With Cooled Filling. |
|
8
Done
|
Make a Lid For Each Pie Out of Pastry and Secure to the Top of Each Pie Gently Pressing the Edges Together. |
|
9
Done
|
at This Stage You Can Glaze the Pie Tops With Milk or Egg Wash If You Like to Help Them Brown. |
|
10
Done
|
Bake at 180.c For Approx 40 Mins or Until Pastry Is Firm and Golden Brown. |
|
11
Done
|
Wait For Them to Cool Slightly Before Turning Out. Enjoy! |
