A chicken tikka masala curry is topped with puff pastry and cumin seeds. A delicious midweek treat!
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Yields:
6 serving(s)
Prep Time:
10 mins
Cook Time:
1 hr
Total Time:
1 hr 10 mins
Cal/Serv:
596
Ingredients
1Tbsp.
sunflower oil
1
large onion, finely chopped
2
garlic cloves, crushed
3Tbsp.
tikka masala paste, we used Patak's
3Tbsp.
tomato purée
500g
chicken thigh fillets, cut into bite-sized pieces
400g
tin chopped tomatoes
1Tbsp.
mango chutney
2Tbsp.
lime pickle, we used Patak’s
200ml
double cream
250g
baby spinach
Small handful coriander, roughly chopped
320g
sheet ready-rolled puff pastry, we used Jus-Rol
1
medium egg, lightly beaten
1tsp.
cumin seeds
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large pan, add the onion and a pinch of salt and cook over medium heat until softened, around 10min. Add the garlic and cook for 2min until fragrant.
Step 2Stir in the tikka masala paste, tomato purée and chicken pieces. Cook for a few min, then add the tomatoes. Bring to the boil and bubble for 10min, or until the chicken is cooked through.
Step 3Stir in the mango chutney, lime pickle, cream, spinach and coriander, remove from the heat and check seasoning. Empty into a 1.5 litre pie dish. Cover dish with pastry, press on to the edges to seal and trim excess, if necessary. Brush pastry with beaten egg, sprinkle over the cumin seeds and cut a small steam hole in the centre of the pastry. Cook in oven for 35min until bubbling at the edges and pastry is golden and crisp. Serve.
Get ahead:
The cooked pie can be frozen. Cool completely then wrap well and freeze. Defrost in the fridge overnight then reheat in an oven preheated to 200°C (180°C fan) mark 6 for 35-40min until piping hot in the centre, covering with foil if the pastry starts to brown too much.
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