Thursday, April 26, 2012

Curried Chicken Pies

Although we had Indian during the week to celebrate Noel's birthday I had menu planned a quick and easy Curried Chicken Pie to ensure we ate at a normal time.

I have never used coconut milk powder before (which can be found in the Asian/International section of the supermarket near the tinned coconut milk).  Even though it was a curry pie the curry sauce was creamy like a asian style curry not an indian. The fact that there was no vegetable chopping to be done was an added bonus also.

This dish reminded me of a chicken curry my mam used to cook using curry powder and a can of Cream of Celery Condensed Soup.... it was delish and very comforting.  The crisp and crunchy filo pastry topped this pie off in a way that other pastry wouldn't.  To be honest I believe that any other thick pastry would not have had the same outcome on this dish.

For a dish that only has 9 ingredients it was not only very tasty, but it was so quick and easy. Result:  "You mean we cannot have seconds - please cook again?"

Curried Chicken Pies
(recipe adapted from Weight Watchers Cook It Quick)

Serves: 4
ProPoints per Serve: 10

cooking spray
1 tablespoon olive oil
600 grams chicken breast fillet strips
1 tablespoon curry powder
2 teaspoons cornflour
2 tablespoons coconut milk powder
1 cup chicken stock
2 cups (240 grams) frozen vegetable mix, thawed
6 sheets fresh filo pastry

Preheat oven to 200 degrees Celsius.

Lightly spray 4 x 1.5 cup ramekins or pie dishes.

Heat oil in a large non stick frying pan over medium-high heat.  Add chicken and cook, stirring, in batches, for 2 - 3 minutes or until browned.  Stir in curry powder and cook, stirring for a further 1 minute.  Combine cornflour, coconut milk powder and stock in a jug.  Add to pan and bring to the boil.  Reduce heat to medium and simmer for 3-4 minutes or until sauce thickens slightly.

Remove from heat.  Stir in vegetables.  Spoon mixture evenly into each ramekin or pie dish.

Cut filo pastry sheets in half.  Scrunch up 1 piece of filo at a time and place on top of chicken curry mixture, using 3 pieces of filo per serve.  Spray with cooking spray.

Bake in oven for 12 -15 minutes or until pastry is crisp and golden.  Serve.

(click here for a printable version of this recipe)


mr. pineapple man said...

Looks fantastic! Happy to follow your delicious blog!

Happy Nola said...

Thanks heaps for your recipes. I'm loving this blog. I made this last night and everyone was happy, even my fussy 11 year old. Thank you for your time and effort putting all this together.

Jo said...

Thank you both so much.... I really appreciate you taking the time to comment.

Nola - so glad it was a success in your house :)