One Pan Chicken Korma Pie (Print Version)
Creamy chicken korma filling with aromatic spices, topped with golden puff pastry. A comforting one-pan fusion dish.
# What You Need:
→ Korma Filling
01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely diced
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1.1 lbs boneless skinless chicken thighs, cut into bite-sized pieces
06 - 1 teaspoon ground coriander
07 - 1 teaspoon ground cumin
08 - 1 teaspoon turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chili powder
11 - 1/3 cup ground almonds
12 - 3/4 cup plus 1 tablespoon coconut milk
13 - 1/3 cup plus 1 tablespoon chicken stock
14 - 1/3 cup plain yogurt
15 - 1/2 cup frozen peas
16 - Salt and freshly ground black pepper to taste
17 - Juice of 1/2 lemon
18 - 2 tablespoons fresh cilantro, chopped
→ Pie Topping
19 - 1 sheet ready-rolled puff pastry (about 9 ounces)
20 - 1 egg, beaten
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - In a large ovenproof skillet or deep frying pan, heat the oil over medium heat. Add the onion and sauté for 5 minutes until soft.
03 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
04 - Add the chicken pieces and cook until just browned on all sides, about 5 minutes.
05 - Sprinkle in the coriander, cumin, turmeric, cinnamon, and chili powder. Stir well to coat the chicken and cook for 1 minute.
06 - Add ground almonds, then pour in the coconut milk and chicken stock. Simmer gently for 10 minutes until the sauce thickens slightly.
07 - Stir in the yogurt, peas, lemon juice, and cilantro. Season with salt and pepper. Simmer for another 2 minutes, then remove from heat.
08 - Unroll the puff pastry and lay it over the skillet, trimming excess and pressing gently to seal the edges. Cut a small slit in the center to allow steam to escape.
09 - Brush the pastry with beaten egg.
10 - Bake for 20 to 25 minutes until the pastry is golden and crisp.
11 - Let cool for 5 minutes before serving.
# Expert Tips:
01 -
- The korma filling stays incredibly moist under that blanket of pastry, creating pockets of creamy sauce in every bite
- One pan means zero cleanup and maximum flavor melding between the curry and crust
- It freezes beautifully, so you can assemble two and tuck one away for desperate weeknights
02 -
- Make sure your skillet is truly ovenproof before you start, or youll be doing some last minute pan transferring
- Let the korma filling cool slightly before laying on the pastry or youll end up with a soggy bottom crust
- The vent slit is not optional, steam needs to escape or your pastry will puff up dramatically and slide off
03 -
- Make the filling a day ahead and refrigerate, then top with fresh pastry before baking
- Brush the pastry edge with a little water where it meets the pan for a tight seal