One Pan Chicken Korma Pie

The kitchen smelled like warm spices and butter that first rainy Tuesday I attempted this mashup of cultures. Id been craving something cozy, and the korma paste in my fridge stared back at me while frozen puff pastry thawed on the counter. Why not combine the best of both worlds, I thought, wiping down floury hands. The result disappeared faster than I could photograph it.

My flatmate wandered in midway through baking, nose in the air like a cartoon character floating toward a pie. She swore she smelled cinnamon but couldnt place what kind of dessert was happening. The look on her face when I sliced into that golden crust and revealed spiced chicken and peas was worth the experimental mess I made of my first attempt.

Ingredients

• Vegetable oil: Use a neutral oil here since the spices are the real stars
• Large onion: Finely dicing creates a silky base that melts into the sauce
• Garlic and ginger: Fresh is worth the extra prep time for that bright, zippy kick
• Boneless chicken thighs: Stay tender during baking and handle the longer cook time better than breast
• Ground coriander, cumin, turmeric: This trio builds that classic curry foundation flavor
• Cinnamon and chili powder: Just enough warmth without overwhelming the creamy notes
• Ground almonds: My secret for thickening the sauce naturally and adding richness
• Coconut milk: Full fat creates that luxurious korma texture we love
• Chicken stock: Use good quality here since it contributes to the overall flavor
• Plain yogurt: Stir it in at the end to prevent curdling and add tang
• Frozen peas: They sweeten slightly in the oven and pop color against the golden sauce
• Lemon juice: Cuts through the richness and brightens every spice layer
• Fresh cilantro: Add this right before baking so it stays vibrant
• Puff pastry: Keep it cold until the moment it goes over the filling
• Beaten egg: The difference between pale pastry and that bakery golden glow

Instructions

Preheat your oven:

Get it to 200°C with the fan on 180°C so its ready when you are

Sauté the onion:

Heat the oil in your ovenproof skillet and cook the diced onion for about 5 minutes until it turns translucent and soft

Add the aromatics:

Stir in the garlic and ginger and let them cook for just 1 minute until the smell fills the kitchen

Brown the chicken:

Toss in the chicken pieces and cook for 5 minutes until theyre lightly colored on the outside

Toast the spices:

Sprinkle in all those ground spices and stir constantly for 1 minute so they bloom in the hot pan

Build the sauce:

Add the ground almonds then pour in the coconut milk and stock, letting it simmer gently for 10 minutes

Finish the filling:

Stir in the yogurt, peas, lemon juice, and cilantro, season everything, and cook for 2 more minutes before turning off the heat

Top with pastry:

Lay your puff pastry over the skillet, trim any excess, press the edges to seal, and cut a small vent slit in the center

Add the egg wash:

Brush the entire pastry surface with beaten egg for that beautiful golden finish

Bake until golden:

Slide it into the oven for 20 to 25 minutes until the pastry is puffed and deeply golden

Rest before serving:

Let the pie sit for 5 minutes so the filling sets slightly and makes serving easier

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My dad called mid recipe once, suspicious about the combination of curry and pie crust. He came over skeptical and left with leftovers wrapped in foil, already planning when hed make it for his poker group. Sometimes the weirdest experiments become the ones we make on repeat.

Making It Vegetarian

Chickpeas hold up beautifully in the creamy sauce and sweet potato chunks add the perfect texture contrast. Roast the sweet potato cubes first so they dont turn to mush during the bake.

Pastry Perfection

Keep that pastry sheet cold until the absolute last second. Warm butter layers mean flat, disappointing crust instead of the flaky layers we want.

Serving Suggestions

A crisp green salad with a sharp vinaigrette cuts through the richness perfectly. Simple steamed basmati rice works if you want to stretch the servings.

• Riesling or Gewürztraminer pair beautifully with the creamy spices
• A cold lager cleanses the palate between rich bites
• Mango chutney on the side adds extra sweetness if desired

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Theres something deeply satisfying about pulling a golden pie from the oven and watching everyone lean in closer. Hope this becomes one of your comfort food regulars too.

Recipe FAQs

→ Can I make this vegetarian?

Yes, replace the chicken thighs with chickpeas and diced sweet potato. Adjust cooking time to ensure vegetables are tender before adding the pastry topping.

→ Can I use chicken breast instead of thighs?

Absolutely. Dice chicken breast into bite-sized pieces. Reduce initial cooking time slightly as breast cooks faster than thighs, and be careful not to overcook.

→ What should I serve with this?

Steamed basmati rice complements the creamy sauce perfectly. A crisp green salad adds fresh contrast. For drinks, try a fruity Riesling or cold lager.

→ Can I make this gluten-free?

Use gluten-free puff pastry and ensure all spices and stock are certified gluten-free. The ground almonds help thicken the sauce naturally without wheat flour.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in a 180°C oven until piping hot throughout. Note that the pastry may lose some crispness upon reheating.

→ Can I freeze this?

Best enjoyed fresh, but you can freeze the cooked filling before adding pastry. Thaw overnight in the refrigerator, top with pastry, and bake as directed.