dinner · everyday
Rotisserie chicken korma pot pie
A grocery-store chicken turned into a Bengali-spiced korma gravy with shallot paste, yogurt and vegetables, baked under a puff pastry lid.
- Time
- 90min
- Steps
- 7
Ingredients
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Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Find them at a store
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Equipment
You'll need: Oven, Blender or food processor.
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Method
-
1
Pull the chicken off the bones in large pieces and chop (about 450 g). Simmer the carcass and skin in water for 45 minutes for stock if you have time.
-
2
Blend the shallots, ginger and garlic to a paste.
-
3
Heat the ghee and fry the whole spices for 30 seconds. Add the paste and cook, stirring, until golden and fragrant, 8-10 minutes.
-
4
Add the onion, carrots and celery and cook 5 minutes. Stir in the ground spices and flour for 1 minute.
-
5
Whisk in the stock and simmer until thickened. Off the heat, stir in the yogurt, sugar and salt, then the chicken and peas. Remove the bay and cinnamon.
-
6
Heat the oven to 200°C (400°F). Pour into a baking dish, cover with puff pastry, crimp, cut vents and brush with egg.
-
7
Bake 30-35 minutes until deep golden. Rest 10 minutes.
