Chicken curry pot-pies

The spice combination for the chicken curry is spot on, while the individual pot-pies are sure to impress any dinner guest!

Serves 4 | Prep 20 min | Cook 20-25 min

Ingredients

½ cup (125ml) flour

2 tbsp (30 ml) masala

salt and ground black pepper

4 chicken breasts, cubed

2 tbsp (30ml) olive or avocado oil

2 large onions, diced

2 tsp (10ml) fennel seeds

2 tsp (10ml) cumin seeds

1 bay leaf

1 x 400g tin GOLDCREST chopped tomatoes,

2 tsp (10ml) masala

1 clove garlic, crushed

¼ cup (60ml) cream

1 roll (400g) puff pastry, defrosted

1 egg, beaten

Method

Combine the flour and half of the masala (1 tbsp) in a bowl and season with salt and pepper. Dust the chicken with the seasoned flour and shake off the excess.

Heat the oil in a saucepan and fry the chicken pieces until golden brown. Remove and set aside.

Add the onions to the same saucepan and fry until soft. Add the fennel, cumin and bay leaf, and fry for another 3 minutes.

Add the tomatoes, remaining masala and garlic to the onion mixture. Return the chicken to the saucepan and simmer for 15 minutes until the chicken is soft. Stir in the cream. Spoon the chicken curry into 4 bowls and set aside.

Preheat the oven to 180°C. Roll the puff pastry out on a lightly floured surface and cut 4 circles using a cookie cutter. Gently place over the bowls and brush with egg.

Bake for 20-25 minutes or until golden brown.

#chicken #curry #potpies