One Pan Chicken Korma Pie (Print View)
Creamy korma-spiced chicken meets golden puff pastry in this comforting one-pan fusion bake.
# What You'll Need:
→ 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
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, approximately 9 ounces
20 - 1 egg, beaten for egg wash
# How to Make:
01 - Preheat the oven to 400°F with fan setting at 350°F.
02 - In a large ovenproof skillet or deep frying pan, heat vegetable oil over medium heat. Add diced onion and sauté for 5 minutes until soft and translucent.
03 - Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
04 - Add chicken pieces and cook until browned on all sides, approximately 5 minutes.
05 - Sprinkle in ground coriander, cumin, turmeric, cinnamon, and chili powder. Stir thoroughly to coat the chicken evenly and cook for 1 minute.
06 - Add ground almonds, then pour in coconut milk and chicken stock. Simmer gently for 10 minutes until the sauce thickens slightly.
07 - Stir in plain yogurt, frozen peas, lemon juice, and chopped cilantro. Season with salt and pepper. Simmer for 2 additional minutes, then remove from heat.
08 - Unroll puff pastry and lay it over the skillet. Trim excess pastry and press edges gently to seal. Cut a small slit in the center to allow steam escape.
09 - Brush the pastry surface evenly with beaten egg.
10 - Bake for 20 to 25 minutes until the pastry is golden brown and crisp.
11 - Let the pie cool for 5 minutes before serving.
# Expert Suggestions:
01 -
- The korma filling stays incredibly moist while baking, thanks to the yogurt and coconut milk base that prevents the chicken from drying out
- You get restaurant quality complex spices with almost zero cleanup since everything happens in one pan
- The golden puff pastry topping creates the most satisfying contrast against the creamy, mildly spiced filling underneath
02 -
- The filling must cool slightly before adding pastry or you will end up with a soggy, undercooked bottom crust that never properly crisps
- Press the pastry edges firmly against the pan rim or the filling will bubble up and create messy leaks while baking
03 -
- Grate your ginger from frozen so it is easier to handle and releases more flavor into the hot oil
- Warm your yogurt slightly before adding it to the sauce to prevent it from curdling when it hits the hot pan