Christmas Chicken Curry Pie
Make no mistake, this is a labor of love.
This is not something you just 'throw together'. This recipe requires a lot of runway — not only a trip to your local co-op, health food store and Asian market, but patience, the use of a mortar and pestle and a rolling pin. You need darling, little pie pans. You need… forbearance. Start the day before you want to enjoy these, the curry needs to rest and mature overnight.
It all starts with a photo to get you excited, so here it is:
Now that I have your attention, here is the recipe we use, based on the one by Mark Labrooy, published in The Australian. He deserves all the credit, we just translated it into American.
The Ingredients
1/2 Cup Vegetable Oil
2 Large Onions, diced
6 - 8 Cloves of Garlic, diced
6 Boneless, Skinless Chicken Breasts or Thighs, trimmed and sliced in bite-sized pieces
1 28oz. Can of Crushed Tomatoes
1 13.5 oz Can of Coconut Milk
1 13.5 Can of Coconut Cream*
2 Packages of Puff Pastry, such as Pepperidge Farm
2 Eggs, beaten
1 Tablespoon Black Sesame Seeds
1 Tablespoon White Sesame Seeds
Curry Spice Mixture
1 Tablespoon Coriander Seeds
1 Teaspoon Cumin Seeds
1 Teaspoon Fennel Seeds
1 Teaspoon Caraway Seeds
1 Teaspoon Black Peppercorns
1 Teaspoon Cardamom Pods
½ Teaspoon Fenugreek Seeds
1 Tablespoon Chili Flakes
1 Tablespoon Ground Ginger
1 Tablespoon Ground Turmeric
1 Teaspoon Mustard Powder
5 Whole Cloves
1 Cinnamon Stick, broken into pieces
2 Bay Leaves
1 Handful Fresh Curry Leaves, available at most Asian Markets
The Method
In a cast iron skillet, or similar thick-bottomed pan, toast curry spices over medium heat until fragrant, about 3-5 minutes. Transfer to a mortar and pestle to grind, or cheat and use a blender!
Place a large pot over medium high heat, cast iron if you have it. Once hot, add oil, onion and garlic and fry until softened. Add spices and fry for 3-5 minutes, stirring constantly so they don’t burn.
Add chicken and toss to brown slightly, then the tomatoes.
Bring to the boil, then reduce heat and simmer for 5-10 minutes. Then add coconut cream and milk and simmer until chicken is very tender, about 20-25 minutes.
Remove from heat and add salt to taste. Drain the mixture in a colander set over a bowl to drain off most of the sauce.
Quickly transfer to containers and refrigerate curry and reserved sauce overnight.
When ready to make pies, take the puff pastry out of the fridge to soften, it needs 40+ minutes.
On a lightly floured surface roll out the pastry dough. If it cracks easily, it needs to warm up a bit.
Using a small plate or your pie pan (inverted ) as a guide, cut out dough for the bottom of the pies. These should be a bit larger than the pan. You’ll need the extra to seal the top piece.
Then cut the smaller circles, these will be the tops.
Preheat your oven to 350° and line a baking sheet with parchment.
Pat the bottom pastry into the pan. Fill with dry curry mixture, then add the top piece. Seal the bottom and top and brush with beaten egg wash.
Sprinkle with sesame seeds and bake for 25-35 minutes, until golden brown. Slowly heat the reserved curry sauce. Ladle onto plates and top with pies.
My girl Leah gets it done
The original recipe calls for bok choy on the side, but we discovered the lovely combination of bright, citrusy greens and a Gujarati Carrot Salad (recipe follows) to round out the meal. The combination of the raw crunchy vegetables and the savory pie is magical. The natural sweetness of the carrots is a perfect compliment to curry. If you have leftovers, these pies freeze beautifully. I have also frozen the curry sauce to make a quick pie for my DH with beef and vegetables.
Gujarati Carrot Slaw
2 Cups Grated Carrots
1/2 Cup, Trader Joe’s Chili Lime Almonds, chopped
3 Tablespoons Lemon Juice
1/2 Teaspoon Kosher Salt
1 Teaspoon Sugar, or to taste
2 Tablespoons Fresh Cilantro, finely chopped
Optional: 1 Chili Pepper (Green or Birdseye), seeded and chopped
Toss together the carrots and nuts. In a separate bowl, whisk together the lemon juice, salt, sugar, chile pepper (if you are using it and I suggest you do) and cilantro. Pour over the carrots and stir gently to coat. Serve immediately.
Merry Christmas to me!
*Make sure you are getting the purest coconut cream you can without added sugar. You aren't making pina coladas here, you are making a savory pie! Thai Kitchen makes a good one. Also, don't be alarmed by how much it separates in the can, this is perfectly OK. The solids form a waxy top that you have to (carefully!) break through to release the liquid.
