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)
ProPoints per Serve: 10
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
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)