White curry chicken pie

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White curry chicken pie

Production: 6 – Serving
Preparation: 10 Minutes
Rest time: 20 Minutes
Cooking: 45 Minutes

Inspired by the traditional meat pie of the holiday season, however this version is prepared with chicken. The addition of a tiny bird pepper gives it just a touch of hot spice. The white Curry, meanwhile, gives a subtle exotic flavor while the whole cranberry, bursting under the tooth, adds a pleasant fruity flavor that reminds us of a classic of the holiday season. Leeks, supply a delicate scent of hazelnuts and, mix with onions, add a soft texture that helps to moisten the chicken meat.

In short, a success on the table during your Christmas dinner.

Note 1: White curry of Sri Lanka is perfect with poultry and fish. Neutral in color, unlike most curries, it does not color the dish.

Note 2: The bird pepper can be replaced by two crushed Piquin chilies or 1/2 c. teaspoon (3 ml) of regular crushed chili.

White curry chicken pie

Ground Chicken meat – [1 1/4 lbs.]  (569 g.)
Leek – [1 cup]  (250 ml.)
Onion (medium) – [1]
Garlic cloves – [2]
White Curry from Sri Lanka – [1 teaspoon]  (5 ml.)
Hot bird pepper – [1]
Salt & Pepper to taste – []
Frozen Cranberries – [3/4 cup]  (190 ml.)
Olive oil – [3 tablespoons]  (45 ml.)
Pie crust – [2]

1- Preheat the oven to 375F (190C).
2- Wash and slice the leek into rings and measure 1 cup (250 ml).
3- Mince the onion and garlic. Finely chop the pepper.
4- In a large skillet, heat oil over medium heat.
5- Cook the leeks and onions for 3-4 minutes.
6- Add the garlic, chop chilli and curry powder. Mix well.
7- Add the chicken and cook until browning of the meat.
8- Remove from heat and add cranberries. Let cool 20 minutes.
9- Pour into a pie shell.
10- Cover with remaining pie crust.
11- Bake 45 minutes.

One Comment

  1. Comment by onions:

    Thank you a great deal for posing this poultry recipe ^_^ With a lil Texas hot sauce?