Chicken Tikka Curry Pies
Delicious chicken tikka curry pies with a short crust pastry.
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- •2 Chicken breast filletsdiced small
- •1 White oniondiced small
- •2 tablespoons Tikka curry powderhomemade or store-bought
- •Oilfor frying
- •1 cube Chicken stockor natural stock
- •Creamor creme fresh/Greek yogurt
- •Corn flouras thickening agent
- •Fresh coriander(optional)chopped, or flat leaf parsley
- 1
Prepare the short crust pastry using flour, salt, butter, and lard. Chill for at least 30 minutes.
45 min
- 2
Dice chicken breast fillets and onion.
5 min
- 3
Heat oil in a saucepan, fry onions until soft (4-5 minutes).
5 min
- 4
Add chicken to the pan, stir fry until it firms up and turns white.
2 min
- 5
Add tikka curry powder, mix thoroughly, and cook for a few minutes.
3 min
- 6
Add chicken stock, bring to a simmer, then add cream. Simmer again.
5 min
- 7
Add corn flour to thicken the mixture. Optionally add fresh coriander.
2 min
- 8
Cool the filling completely, preferably overnight.
12h 0m
- 9
Roll out pastry, cut bases and lids for pie tins.
10 min
- 10
Preheat oven to 160°C (320°F).
10 min
- 11
Assemble pies with pastry and filling, seal with egg wash.
15 min
- 12
Bake pies for 50 minutes.
50 min
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