Spicy Chicken Korma Vegetable Pie Or Pies Recipes

Steps:

• Place onon and chilli in a microwave safe jug with the curry paste and butter.
• Cover and microwave on high for 3 minutes.
• Add the vegetables and stir well, microwave for another 2 minutes.
• Stir in the flour, microwave for another 2 minutes and then stir in the coconut milk.
• Microwave for another one minute or until thick.
• Stir in the water chestnuts, chicken and coriander and allow to coool.
• Line pie trays with pastry, and fill pastry cases with cooled filling.
• Make a lid for each pie out of pastry and secure to the top of each pie gently pressing the edges together.
• At this stage you can glaze the pie tops with milk or egg wash if you like to help them brown.
• Bake at 180.C for approx 40 mins or until pastry is firm and golden brown.
• Wait for them to cool slightly before turning out. Enjoy!

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.
• When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste.
• Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
• When the sauce has thickened, add more milk or water as necessary to get the desired consistency, bring to the boil, then turn down to a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.
• Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
• Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.

Steps:

• Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
• Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
• Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
• Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
• Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.

Steps:

• Heat oven to 200c/gas 6.
• heat oil in a large pan. then cook onions, garlic and chilli on low heat for 5 minute.stir in garam masala. tumeric and cumin and cook for futher1min.
• Add all vegetables except peas stir them inches now add 300ml/1/2 pint water and bring to boil and then simmer for 5 min.drain but reserve the liquid and add peas to vegetables.
• Melt butter in pan, stir in flour, then cook for 1 min.then stir in reserved liquid and cook till thick sauce is formed. remove from fire and stir in yogurt, corriander and vegetables.add seasoning to your requirement. Leave it to cool.
• Spoon mixture into pie dish and top it with mash or short crust pastry. If usinfg potato mash, stir in paprika while mashing potatos, make small hole in middle and bake in oven for 25 to 30 minute.