Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup the recipe might not be successful.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Thermomix® TM5
Compatible
Also required
Thermomix® Blade Cover
The ultimate chicken curry pie (Mark LaBrooy)
Prep. 40 min
Total 27 h 20 min
6 portions
Ingredients
Curry spice mix
-
ground ginger1 tbsp
-
dried chilli flakes2 tsp
-
dried bay leaves2
-
whole cloves5
-
coriander seeds1 tbsp
-
caraway seeds1 tbsp
-
cardamom pods1 tsp
-
cinnamon quill1
-
cumin seeds1 tsp
-
fenugreek½ tsp
-
fennel seeds1 tsp
-
whole black peppercorns1 tsp
-
mustard powder1 tsp
-
ground turmeric1 tbsp
-
fresh curry leaves (approx. 20 leaves)5 g
Chicken filling
-
brown onions cut into halves2
-
garlic cloves6
-
vegetable oil80 g
-
sea salt1 tsp
-
canned diced tomatoes400 g
-
skinless, boneless chicken thighs cut into strips (approx. 3 cm)800 g
-
canned coconut cream670 g
Assembly
-
puff pastry (see Tips)600 g
-
egg lightly beaten1
-
sesame seeds black and white, to sprinkle
-
plain flour to dust
Difficulty
easy
Nutrition per 1 portion
Sodium
608 mg
Protein
40 g
Calories
4797.8 kJ /
1146.7 kcal
Fat
84.5 g
Fibre
6.5 g
Saturated Fat
49.6 g
Carbohydrates
59.7 g
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