Curried vegetable and chicken pie

Description:
An Indian spiced curry pie with seasonal vegetables and chicken.

Main ingredients:
Dairy, Flour, Eggs, Chicken, Vegetables, Oil, Chilli, Spice, Garlic, Herbs

Cuisine:
Indian

Ingredients:
2 tbsp sunflower oil
271g chicken fillets, chopped into chunks
1 onion, finely chopped
2 garlic cloves, chopped
1 green chilli, deseeded and finely chopped
1 tbsp garam masala
1 tsp ground turmeric and ground cumin
2 carrots, cubed
1 parsnip, cubed
225g cauliflower florets
1 courgette, cubed
75g frozen peas
25g butter
25g plain flour
4 tbsp Greek-style yoghurt
3 tbsp chopped fresh coriander
1 sheet shortcrust pastry
1 tbsp milk, to glaze

Method:
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Heat oil in a large pan, then cook the chicken until coloured, then add the onion, garlic and chilli for 2-3 minutes until softened.
Stir in the garam masala, turmeric and cumin, then cook for a further couple minutes.
Add the carrots, parsnip, cauliflower and courgette to the pan with 300ml of water, bring to the boil, then simmer for 5 minutes until the vegetables are just tender.
Drain, reserving the cooking liquid then mix with the peas.
Melt the butter in a small pan, stir in flour, then cook for 1 minute.
Add the reserved cooking liquid, then cook, stirring, until it forms a thick sauce.
Simmer for 3 minutes, stirring, then remove from heat and stir in the yoghurt, coriander, chicken, vegetables and some salt and pepper.
Leave to cool.
Spoon the mixture into a 900ml pie dish.
Brush the rim of the dish with water.
Roll out pastry over a lightly floured surface and use to cover the pie, pressing firmly on to the rim.
Trim edges and press firmly to seal.
Make a hole in the centre of the pie to allow steam to escape.
Brush with the milk, place on the baking tray and bake for 30 minutes.
Allow to cool slightly before serving.

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Recipe Type: Entertaining, Family Dinners, Pies
Level of Difficulty: Easy