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Curried Chicken and Pumpkin Pie
By Andy | July 31, 2008
Curried Chicken and Pumpkin Pie
Serves 4
Prep time : 15 minutes
Cooking time : 60 minutes
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Ingredients
800 grams cubed chicken. Trimmed thigh fillets provide most flavor for this dish.
600 grams butternut pumpkin, skinned, deseeded and cut into 2-3 cm cubes.
300 mL coconut cream.
1/3 cup green curry paste. Try our green curry paste recipe.
2 tablespoons olive oil.
3 sheets frozen puff pastry.
Method
Heat 1/3 of the oil in a wok over high heat.
Stir fry 1/3 of the chicken until sealed, about 2 minutes. Remove to a dish.
Repeat with remaining oil and chicken, reserving 1 teaspoon of the oil.
Heat remaining oil over medium heat.
Stir fry curry paste for 1 minute, or until fragrant.
Add coconut milk and pumpkin.
Bring to the boil, then reduce to a simmer, cover and cook for 10 minutes.
Add chicken and cook uncovered for a further 5 minutes, or until sauce thickens.
Pour the mix into a 6 cup capacity baking dish.
Cut the filo into 3 cm wide strips and use to cover the chicken and pumpkin.
Pinch down on the edges, and cut 2 steam vents into the top of the filo.
Bake for 30-35 minutes, or until pastry is crisp and golden.
Serving
Allow to stand 5 minutes before serving.
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Topics: Chicken & Other Poultry | No Comments »
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