How to make it

  • Preheat the oven to 220°C.
  • Heat half the oil in a large saucepan over high heat.
  • Add one-third of the chicken and cook, turning occasionally, for 5 minutes or until browned.
  • Transfer to a heatproof bowl and then repeat, in 2 more batches, with the remaining oil and chicken reheating the pan between each batch.
  • Add the spring onion, capsicum and chilli to the pan and cook, stirring, for 3 minutes or until just tender.
  • Add the curry paste and cook, stirring, for another 1 minute or so until aromatic.
  • Add the flour and cook, stirring, for a further 1 minute until well combined.
  • Return the chicken to the pan with the stock and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 5 minutes or until the sauce thickens a little.
  • Add the corn and peas and remove from the heat and season to taste with salt and pepper.
  • Spoon the chicken mixture among six 375ml (1 1/2-cup) capacity ovenproof dishes.
  • Brush the edges with egg. Top each pie with a pastry square and lightly press the edges to seal. Brush the top of each pie with remaining egg.
  • Place the dishes on a baking tray and bake in oven for 15-20 minutes or until the pastry is golden and puffed.
  • Serve immediately.

Reviews & Comments 2

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    " It was excellent "
    minitindel ate it and said...
    oh this sounds fabulous .......i love curry ....yumo......thank you 5 forks.........and spreading a little magical pixie dust over your recipes hahahahahaha
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  • mao65 10 years ago
    Looks delish, if I can figure out how much 40grams of flour is! Thanks for the post, I have a chart at work(we measure babies in grams)
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