Individual Chicken Tikka Masala Pies
Prep time
Cook time
Total time
Enjoy one of the most popular (restaurant-borne) Indian dishes in the world.... in a pie!
Author: Alison Murray @ Om Nom Ally | www.omnomally.com
Recipe type: Baking, Mains, Pastry
Cuisine: Dairy-free, Nut-free, Soy-free, Wheat-free
Ingredients
- 1 tbsp coconut oil
- 500g free-range or organic chicken thigh fillets, sliced or cubed
- 1 medium sweet potato (approx 250g), cubed
- 1 tbsp Tikka Masala paste (bought or homemade)
- 270ml can coconut milk
- juice of 1 lime
- 2 tsp fish sauce
- 2 tsp coconut or rapadura sugar
- 100g green beans, trimmed and cut into small pieces
- 1 small head broccoli, cut into small florets
- 1 tbsp finely diced coriander
- 1 quantity Easy Spelt Pastry (recipe follows) OR 2 sheets shortcrust pastry OR 2 sheets gluten-free pastry
- 1 egg, lightly beaten (or a few tbsp of water)
Instructions
- Heat coconut oil in a large saucepan. Add chicken and cook over medium high heat for 5 minutes or until browned.
- Add sweet potato and tikka masala paste, cook for 1 minute or until fragrant. Add coconut milk,juice, sauce and sugar. Bring to a boil then reduce heat and simmer, uncover for 10 minutes or until sweet potato is tender. Remove from heat and stir in beans, broccoli and coriander. Set aside to cool for 30 minutes.
- Preheat oven to 180C. Lightly grease 4 holes of a texas muffin tray or 4 individual pie tins. Proceed with making Easy Spelt Pastry recipe or cut pastry sheets into quarters. Reserve half the pastry amount. Roll out pastry to a few millimeters thickness and line tins, leaving a little overhang.
- Divide chicken mixture between tins and brush edges of pastry with beaten egg or water. Place reserved pastry over filled pies and press down edges well to seal. Use a sharp, wet knife to trim excess around edges of pie. Brush tops with egg and use knife to cut a few holes on top of pie. Bake for 30 minutes or until pies are golden brown.
Notes
Easy Spelt Pastry
* 1½ cups spelt or plain flour
* ¼ tsp salt
* 125g cold, chopped butter
* 2tbsp cold water
1. Mix flour and salt in basin, rub in fat.
2. Using a knife to cut and stir, mix with cold water to form a stiff dough.
3. Turn dough on to a floured surface and knead lightly.
4. Divide into 8 portions and roll out into rounds to a few millimetres thickness.
Gluten-free: replace spelt flour with gluten-free all purpose flour.
* 1½ cups spelt or plain flour
* ¼ tsp salt
* 125g cold, chopped butter
* 2tbsp cold water
1. Mix flour and salt in basin, rub in fat.
2. Using a knife to cut and stir, mix with cold water to form a stiff dough.
3. Turn dough on to a floured surface and knead lightly.
4. Divide into 8 portions and roll out into rounds to a few millimetres thickness.
Gluten-free: replace spelt flour with gluten-free all purpose flour.
Recipe by @OmNomAlly at https://omnomally.com/2013/01/19/individual-chicken-tikka-masala-pies/