Winter has announced its arrival with temperatures rapidly decreasing as the new season makes its presence felt. What better way to warm yourself than a delicious, aromatic chicken curry?
Whether you consider yourself to be a maestro in the culinary arts or prefer a quick fix, the following recipes will offer simplicity yet leave room for exploration to choose whether the Romeo to your Juliet will be a roti, brown rice or even a pizza base. Yes, there is something for everyone with the following recipes.
Bring the following recipes to life with a loved one this winter to warm your heart before you warm your belly.
CHICKEN CURRY PIES
These mouth-watering puff pastry pies have a tender chicken and potato filling and will go down well as a treat with friends and family!
Course: Lunch/ Dinner
Serves: 4
Ready in: 1h30min
Ingredients
100 ml full cream plain yoghurt
5 ml (1 tsp) Rajah Mild Masala Curry Powder
2 cloves garlic, minced
350 g skinless and boneless chicken thighs
salt and pepper, to season
10 ml (2 tsp) olive oil
1 brown onion (about 120 g), finely chopped 5 ml (1 tsp) Rajah Mild Masala Curry Powder
2 small potatoes (about 150 g), peeled and diced
200 ml chicken stock
1 x 400 g roll puff pastry
1 egg
Method
Combine the yoghurt, Rajah curry powder and garlic in a bowl. Cut the chicken into small chunks and add to the bowl. Season with salt and pepper and stir well. Set aside in the fridge for 30 minutes (and up to 24 hours).
Heat the olive oil in a deep saucepan and sauté the onion for 2 minutes. Add the Rajah curry powder and cook for a further minute. Add the potato and half of the chicken stock and cook for 5 minutes. Add the chicken with its marinade and the remaining chicken stock. Cook for 6-8 minutes until the chicken is just cooked. Season with salt and pepper and set aside to cool.
Preheat the oven to 200ºC and grease a baking tray. Unroll the puff pastry and place on the work surface with the long side in front of you. Cut the pastry into four equal vertical strips.
Divide the chicken filling between the pastry strips, placing a large spoonful on the top half of each strip. (Leave a border around the filling.) Lightly whisk the egg with a fork and brush a small amount on the pastry border around the filling. Take one strip and fold the bottom half over the top half to enclose the filling. Gently press the edges of a pie together, then use a fork to crimp the edges. Transfer the pie to the tray and repeat the remaining pastry strips.
Use a sharp knife to score two small slits across the top of each pie. Brush the pies with beaten egg and bake for 25-30 minutes until golden. Allow to cool for a few minutes before serving.
Tip:
To make your chicken even more tender, marinade it in the curry yoghurt for 24 hours before preparing the pies.
