Curry chicken and vegetable pie

Curry chicken and vegetable pie

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aim a delicious raptness 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 deposit
  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 broadcast 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 over high heat. grow 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, next the remaining oil and chicken reheating the pan together with each batch.
  2. Add the shallot and capsicum to the pan and cook, stirring, for 3 minutes or until just tender. go to the curry paste and cook, stirring, for 1 minute or until aromatic. Add the flour and cook, stirring, for 1 minute or until with ease combined. Return the chicken to the pan behind the gathering and bring to the boil. cut heat to medium-low and cook, stirring occasionally, for 5 minutes or until the sauce thickens slightly. Add the corn and peas and remove from heat. Season subsequently salt and pepper.
  3. Spoon the chicken incorporation combination in the middle of in the midst of six 375ml (1 1/2-cup) power ovenproof dishes. Brush the edges like egg. Top each pie considering a pastry square and lightly press the edges to seal. Brush the peak of each pie when enduring surviving egg. Place the dishes on the subject of with reference to a baking tray and bake in oven for 15-20 minutes or until the pastry is golden and puffed. service immediately.

Nutritions of Curry chicken and vegetable pie

fatContent: 440.716 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 27 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent:
cholesterolContent: 38 grams protein
sodiumContent:

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