This curry pie's a million times tastier than one you'll find at a football ground. Serve your richly spiced chicken filling with a flaky puff pastry lid and mustardy seed greens.
Prep Time
35 min
Cuisine
British
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (milk, gluten, mustard)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil half a kettle
Peel and finely slice the brown onion[s]
Peel and roughly chop the potato[es]
2
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced onion with a pinch of salt and cook for 3-4 min or until starting to caramelise
3
While the onion is caramelising, line a separate baking tray with non-stick baking paper
Unwrap the puff pastry and cut it into 2 [4] squares
Score a 1cm border around the edge of the pastry with a knife
Sprinkle the nigella seeds over each square and put the tray in the oven for 15-20 min or until puffed up and golden – these are your pie lids
4
Once the onion has caramelised, add the chicken thighs, chopped potatoes and curry powder and cook for 3-4 min or until fragrant
Whilst the chicken is cooking, dissolve the tomato paste and chicken stock mix in 200ml [400ml]boiled water
5
Once fragrant, add the stock to the pan and cook, covered, for 15 min or until the potatoes are fork-tender and the chicken is cooked through (no pink meat!)
Whilst the chicken is cooking, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
6
Heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat
Once hot, add the mustard seeds and cook for 1-2 min or until fragrant and starting to pop
Add the sliced spring greens with a pinch of salt and cook for 3-4 min or until tender with a slight bite – these are your mustard greens
7
Once done, transfer the chicken to a clean board and shred it apart, using two forks – this technique is known as ‘pulling’
Return the pulled chicken to the pan and give everything a good mix – this is your curry pie filling
8
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