Cur­ried chicken pie

BBC Good Food - - Easy Everyday -


SERVES 4 PREP 20 mins COOK 25 mins EASY

2 tbsp cold pressed rape­seed oil 500g chicken breasts, cut into chunks

4 spring onions, sliced

3 gar­lic cloves, grated thumb-sized piece gin­ger, grated 1 tbsp curry pow­der

1 large head broccoli, cut into flo­rets, top of stalk thinly sliced 1 tsp soy sauce

250ml low-fat co­conut milk, plus a splash

250ml chicken stock

1 heaped tsp corn­flour mixed with 1 tbsp hot wa­ter

4 large hand­fuls kale

4 sheets filo pas­try

1/2 tbsp nigella seeds

1 Heat oven to 220C/200C fan/ gas 7. Pour 1 tbsp oil into a flame­proof casse­role dish. Add the chicken, sea­son and fry for 4-5 mins on a medium heat, turn­ing, un­til lightly browned. Re­move with tongs and set aside.

2 Pour tbsp more oil in to the casse­role dish and add the spring onions. Fry gently for a cou­ple of mins, then stir in the gar­lic, gin­ger and curry pow­der. Cook for 1 min, then tip the chicken back in to the pan, along with the broccoli, soy sauce, co­conut milk, chicken stock and corn­flour mix­ture. Bring the mix to the boil, then stir in the kale. Once it has wilted, take off the heat. 3 Mix the re­main­ing oil with the splash of co­conut milk. Un­ravel the pas­try. Brush each sheet lightly with the oil mix­ture, then scrunch up and sit on top of the pie mix­ture. Scat­ter over the nigella seeds, then put in the oven for 12 mins, or un­til the pas­try is a deep golden brown. Leave to stand for a cou­ple of mins be­fore serv­ing.

GOOD TO KNOW healthy • low cal • iron • fo­late

• vit c • 2 of 5-a-day

PER SERV­ING 461 kcals • fat 15g • sat­u­rates 5g • carbs 33g • sug­ars 5g • fi­bre 9g • protein 43g • salt 1g

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