Curried chicken pie

Who says sound can’t be generous? You’ll feel fulfilled and sustained with this low-calorie, easy to-make chicken pie.


•             2 tbsp cold squeezed rapeseed oil

•             500g chicken bosoms , cut into pieces

•             4 spring onions , cut

•             3 garlic cloves , ground

•             thumb-sized piece ginger , ground

•             1 tbsp curry powder

•             1 huge head broccoli , cut into florets, head of tail meagerly cut

•             1 tsp soy sauce

•             250ml low-fat coconut milk , in addition to a sprinkle

•             250ml chicken stock

•             1 stacked tsp cornflour blended in with 1 tbsp boiling water

•             4 huge modest bunches kale

•             4 sheets filo cake

•             ½ tbsp nigella seeds


•STEP 1.Warmth stove to 220C/200C fan/gas 7. Empty 1 tbsp oil into a flameproof goulash dish. Include the chicken, season and fry for 4-5 mins on a medium warmth, turning, until daintily carmelized. Eliminate with utensils and put in a safe spot.

•STEP 2.Empty another ½ tbsp oil into the goulash dish and include the spring onions. Fry delicately for two or three mins, at that point mix in the garlic, ginger and curry powder. Cook for 1 min, at that point tip the chicken back into the skillet, alongside the broccoli, soy sauce, coconut milk, chicken stock and cornflour blend. Bring to the bubble, at that point mix in the kale. When the kale has shriveled, take the dish off the warmth.

•STEP 3.Blend the rest of the oil in with the sprinkle of coconut milk. Disentangle the cake. Brush each sheet softly with the oil blend, at that point scrunch up and sit on head of the pie blend. Dissipate over the nigella seeds, at that point cook in the broiler for 12 mins, or until the baked good is a profound brilliant earthy colored. Leave to represent two or three mins before serving.

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