One Pan Chicken Korma Pie (Printable)

Comforting fusion of creamy chicken korma beneath golden flaky pastry, baked in one pan.

# What goes in:

→ 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 pounds 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 (optional)
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

→ Pie Topping

19 - 1 sheet ready-rolled puff pastry (about 9 ounces)
20 - 1 egg, beaten

# Directions:

01 - Preheat the oven to 400°F.
02 - In a large ovenproof skillet or deep frying pan, heat the oil over medium heat. Add the onion and sauté for 5 minutes until soft.
03 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
04 - Add the chicken pieces and cook until just browned on all sides, about 5 minutes.
05 - Sprinkle in the coriander, cumin, turmeric, cinnamon, and chili powder. Stir well to coat the chicken and cook for 1 minute.
06 - Add ground almonds, then pour in the coconut milk and chicken stock. Simmer gently for 10 minutes until the sauce thickens slightly.
07 - Stir in the yogurt, peas, lemon juice, and cilantro. Season with salt and pepper. Simmer for another 2 minutes, then remove from the heat.
08 - Unroll the puff pastry and lay it over the skillet, trimming excess and pressing gently to seal the edges. Cut a small slit in the center to allow steam to escape.
09 - Brush the pastry with beaten egg.
10 - Bake for 20 to 25 minutes until the pastry is golden and crisp.
11 - Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The korma filling thickens beautifully in the oven, eliminating any watery pie disasters
  • Everything cooks in one pan, meaning you can spend more time eating and less time scrubbing
  • The ground almonds create an authentic restaurant style richness without any heavy cream
02 -
  • The sauce must be cooled slightly before covering with pastry, otherwise the steam will make the underside soggy
  • Always cut a steam vent, or you will watch helplessly as your pastry dome inflates and then collapses dramatically
  • Ground almonds can burn easily, so keep the heat moderate once they hit the pan
03 -
  • Use an ovenproof skillet that is at least 10 inches across, otherwise the filling will be too deep and the pastry will not bake through properly
  • Freeze your puff pastry sheet until you are ready to use it, then thaw just long enough to unfold without cracking

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