Chicken Vindaloo Pot Pie
From sckewer 10 years ago
- 60 min to make
- Serves 8
A restaurant near me added a curry pie to their menu, unfortunately they made the mistake of trying to appeal to non curry lovers and so made a pie that was not curry enough for curry my favour.
Ingredients
- 1 1/2 cups cubed chicken, preferably dark meat shopping list
- 8 red chilli peppers shopping list
- 1 table spoon cumin shopping list
- 4 cloves garlic shopping list
- 1 inch ginger shopping list
- 1/4 table spoon tumeric shopping list
- 1/2 cup rice vinegar shopping list
- 3-4 diced potatoes shopping list
- 2 carrots diced shopping list
- 1/2 pack of frozen peas shopping list
- 2 cups of water shopping list
- 1 double pie crust unbaked shopping list
How to make it
- pull the stems off the chilli peppers and put them in the rice vinegar for at least 2 hours. If you wanna cheat you could just grab 1/2 cup of franks here.
- Grind the vinegar and peppers into the garlic cumin and ginger. I usually pull the peppers out and add vinegar as liquid is needed.
- Pour that into a bowl over the chicken and toss to to coat, and allow it to marinate for at least 2 hours.
- Preheat oven to 425 degrees F. Roll out bottom pie crust, press into a 10 inch deep dish pie pan, and set aside.
- Over medium heat, sear the chicken and then add in the remaining liquid and potatoes, carrots, and peas.
- cook until potatoes are fork tender but still firm.
- Pour mixture into the uncooked pie shell, and roll the top over it.
- Flute the edges and vent with a fork to let the steam out.
- bake for 15 minutes
- reduce heat to 350, and continue baking until gold brown in about 20 minutes.
- You could also leave the top off and replace it with a naan bread. Give some vanilla ice cream or sour cream to the spice averse whiners.
People Who Like This Dish 1
- clbacon Birmingham, AL
- sckewer Guelph, CA
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