The ultimate chicken curry pie (Mark LaBrooy)

The ultimate chicken curry pie (Mark LaBrooy)

4.7 46 évaluations

Préparation 40min

Total 27h 20min

6 portions

Ingrédients

Curry spice mix

ground ginger
1 tbsp
dried chilli flakes
2 tsp
dried bay leaves
2
whole cloves
5
coriander seeds
1 tbsp
caraway seeds
1 tbsp
cardamom pods
1 tsp
cinnamon quill
1
cumin seeds
1 tsp
fenugreek
½ tsp
fennel seeds
1 tsp
whole black peppercorns
1 tsp
mustard powder
1 tsp
ground turmeric
1 tbsp
fresh curry leaves (approx. 20 leaves)
5 g

Chicken filling

brown onions cut into halves
2
garlic cloves
6
vegetable oil
80 g
sea salt
1 tsp
canned diced tomatoes
400 g
skinless, boneless chicken thighs cut into strips (approx. 3 cm)
800 g
canned coconut cream
670 g

Assembly

puff pastry (see Tips)
600 g
egg lightly beaten
1
sesame seeds black and white, to sprinkle
plain flour to dust

Niveau

facile

Infos nut. par 1 portion

Sodium 608 mg

Protides 40 g

Calories 4797.8 kJ / 1146.7 kcal

Lipides 84.5 g

Fibre 6.5 g

Graisses saturées 49.6 g

Glucides 59.7 g

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Également présenté dans

Chef favourites 57 Recettes
Australie et Nouvelle-Zélande

Good Food Mark LaBrooy 10 Recettes
Australie et Nouvelle-Zélande

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