One Pan Chicken Korma Pie (Printable)
Creamy spiced chicken topped with golden puff pastry, all cooked in one pan.
# What You'll Need:
→ For the Korma Filling
01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely diced
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
06 - 1 teaspoon ground coriander
07 - 1 teaspoon ground cumin
08 - 1 teaspoon turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chili powder
11 - 1/3 cup ground almonds
12 - 3/4 cup plus 1 tablespoon coconut milk
13 - 1/3 cup plus 1 tablespoon chicken stock
14 - 1/3 cup plain yogurt
15 - 1/2 cup frozen peas
16 - Salt and freshly ground black pepper, to taste
17 - Juice of 1/2 lemon
18 - 2 tablespoons fresh cilantro, chopped
→ For the Pie Topping
19 - 1 sheet ready-rolled puff pastry (about 9 oz)
20 - 1 egg, beaten
# Steps:
01 - Preheat the oven to 400°F with fan setting at 350°F.
02 - Heat vegetable oil in a large ovenproof skillet over medium heat. Add diced onion and sauté for 5 minutes until softened and translucent.
03 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant, being careful not to burn the garlic.
04 - Add chicken pieces to the skillet and cook until just browned on all sides, about 5 minutes. The chicken does not need to be fully cooked through at this stage.
05 - Sprinkle in ground coriander, cumin, turmeric, cinnamon, and chili powder. Stir thoroughly to coat the chicken evenly and cook for 1 minute to awaken the spices.
06 - Add ground almonds, then pour in coconut milk and chicken stock. Reduce heat to low and simmer gently for 10 minutes until the sauce begins to thicken slightly.
07 - Stir in plain yogurt, frozen peas, lemon juice, and chopped cilantro. Season generously with salt and black pepper. Simmer for an additional 2 minutes, then remove from heat.
08 - Unroll puff pastry and drape it over the skillet. Trim any excess overhang and press gently around the edges to seal. Cut a small slit in the center to allow steam to escape during baking.
09 - Brush the entire surface of the pastry with beaten egg using a pastry brush to achieve a golden, glossy finish.
10 - Transfer the skillet to the preheated oven and bake for 20 to 25 minutes until the pastry is deeply golden and crisp, and the filling is bubbling around the edges.
11 - Allow the pie to rest for 5 minutes before serving. This resting period helps the filling set slightly and makes serving easier.
# Expert Tips:
01 -
- Everything cooks in one pan, so you get maximum flavor with minimum washing up
- The creamy korma filling under golden pastry creates the most incredible comfort food mashup
02 -
- Dont skip the step of letting the filling cool slightly before topping with pastry, or youll end up with a soggy bottom
- The almond flour thickens as it bakes, so dont worry if the sauce seems slightly thin when you first assemble it
03 -
- Grate your ginger against the grain for the finest texture and maximum flavor release
- Use a pastry brush to paint egg wash around the edges where pastry meets pan for an extra golden seal