YIAH Bay of Bengal Curry Chicken Pie
Serves 4
Ingredients:
2 chicken breasts coarsely chopped
1 tablespoon of YIAH Bay of Bengal Curry Dip Mix
1 leek finely sliced, or 1 small onion finely chopped
1 carrot roughly chopped
150g frozen peas and corn
1 sheet ready rolled puff pastry, cut into 4 pieces
½ cup white wine (optional)
½ cup chicken stock (or 1 cup if not using wine)
150g button mushrooms, finely chopped
1 tablespoon YIAH Premium Extra Virgin Olive Oil
½ cup sour cream
1 tablespoon plain flour or cornflour (optional)
1 egg, lightly whisked
Method:
Preheat oven to 220°C. Place leek or onion and oil
in a frying pan and cook until softened. Add chopped chicken and cook until
lightly browned. Add wine and/or chicken stock, carrot and YIAH Bay of Bengal
Curry Dip Mix, cover and simmer for 10 minutes. Add mushrooms, peas,
corn and cream. Cover and simmer for another 10 minutes, stirring occasionally.
Thicken with flour if required.
Spoon the chicken mixture among 4 x 375ml ovenproof
dishes. Brush the edges with egg and top each pie with a pastry square. Brush
the top of each pie with remaining egg. Place the dishes on a baking tray and
bake in oven for 15-20 minutes or until pastry is golden. Serve immediately
with chunky fries or a fresh garden salad drizzled with your favourite YIAH Balsamic
Vinegar.
Variation:
Instead of serving this dish as a main meal, omit
the carrot, peas and corn. Spoon the chicken mixture into pre-baked puff pastry
cases and bake for 10 minutes. This is a delicious canapé for any get together
with a lovely cold glass of white wine!
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