One Pan Chicken Korma Pie
Why make this recipe
One Pan Chicken Korma Pie is a delightful dish that combines the warmth of Indian spices with the comfort of a pie. It’s a perfect one-pan recipe, making cleanup easy. The flavors of coconut milk and korma curry meld beautifully with tender chicken, creating a dish that’s both satisfying and hearty. Plus, using puff pastry makes it fun and crispy, ideal for both family dinners and gatherings.
How to make One Pan Chicken Korma Pie
Ingredients
- 1 lb chicken breast, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 tablespoons korma curry paste
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 1 sheet puff pastry or pie crust
- Fresh cilantro for garnish
Directions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat some oil over medium heat and add the chopped onion. Sauté until translucent.
- Add the garlic and ginger, cooking until fragrant.
- Stir in the diced chicken and cook until browned.
- Add korma curry paste, garam masala, turmeric, and coconut milk. Simmer for about 10-15 minutes until the chicken is cooked through and the sauce thickens.
- Season with salt and pepper to taste.
- Transfer the chicken mixture to a baking dish and cover with a sheet of puff pastry, sealing the edges.
- Cut slits in the pastry to allow steam to escape.
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.
- Garnish with fresh cilantro and serve hot.
How to serve One Pan Chicken Korma Pie
Serve this delicious pie warm, and it pairs well with a side of rice or a fresh green salad. You can also offer some yogurt or chutney for added flavor.
How to store One Pan Chicken Korma Pie
If you have leftovers, allow the pie to cool completely. Cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for about 3-4 days. You can also freeze it for longer storage, just thaw and reheat when you’re ready to enjoy it again.
Tips to make One Pan Chicken Korma Pie
- For a quicker option, you can use pre-cooked chicken.
- Make sure not to overcook the chicken; it should be tender and juicy.
- If you’re not a fan of spiciness, adjust the amount of korma curry paste according to your taste.
Variation
You can replace chicken with vegetables for a vegetarian version. Use mixed vegetables like peas, carrots, and potatoes. Additionally, feel free to experiment with different spices depending on your preference.
FAQs
1. Can I use other types of meat in this recipe?
Yes, you can use diced beef or lamb instead of chicken. Just adjust the cooking time accordingly to ensure the meat is fully cooked.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the filling in advance and store it in the fridge. Just assemble with the pastry and bake when ready to serve.
3. Is there a gluten-free option for the crust?
Yes, you can use a gluten-free pastry or a crumb crust made from gluten-free crackers to accommodate dietary restrictions.
One Pan Chicken Korma Pie
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat some oil over medium heat and add the chopped onion. Sauté until translucent.
- Add the garlic and ginger, cooking until fragrant.
- Stir in the diced chicken and cook until browned.
- Add korma curry paste, garam masala, turmeric, and coconut milk. Simmer for about 10-15 minutes until the chicken is cooked through and the sauce thickens.
- Season with salt and pepper to taste.
- Transfer the chicken mixture to a baking dish and cover with a sheet of puff pastry, sealing the edges.
- Cut slits in the pastry to allow steam to escape.
- Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.
- Garnish with fresh cilantro and serve hot.
