Chef Kurt's take on the classic Coronation Chicken. created by a London cookery school in 1953 for Queen Elizabeth II. One of the UK's most popular sandwich fillings, we've crowned the filling with a flaky, golden puff pastry topping to make the perfect celebration pie fit for a King.
Time: 1 hour 30 mins
Serves: 6
Ingredients
6 Chicken Thighs, skin removed
400ml Coconut Milk
2 Curry or Bay Leaves
1 tsp black peppercorns
2 garlic cloves, bashed
1 tsp Ginger, grated
1 tbsp Olive Oil
25g Butter
1 Leek, sliced
1 Onion, roughly chopped
1 Red Chilli, deseeded, finely chopped
1 tsp Turmeric
1 tsp Gram Masala
4 tbsp Plain Flour
2 tbsp Mango Chutney, shop bought is fine
1 tbsp Sultanas
1 Lemon, zest and juice
375g Puff Pastry, shop bought is fine
1 Free Range egg, beaten
Method
STEP 1
Put the chicken in a large saucepan with the leaves, peppercorns, garlic and coconut milk, plus 300ml water
Bring to the boil, cover and simmer for 30 mins. Remove from the hob and allow to cool
Strain the cooking liquid and reserve, remove the meat and discard the bones
STEP 2
Heat the oil and butter in a large pan over a medium heat
Add the ginger, chopped leek and onion, then fry for 8-10 mins, they should be soft but not coloured
Next add the chilli, turmeric powder, gram masala, and flour, then cook for 1 minute
Gradually stir in the reserved chicken liquid and bring to the boil, stirring until thick
Add the chutney, sultanas, lemon zest and juice, and the chicken
Transfer to a pie dish and let it cool completely
STEP 3
Preheat the oven to 200°C/fan 180°C/gas 6
Cut a pastry sheet roughly to the size of the pie dish keep hold of the scraps
Wet the edge of the pie dish and lay the pastry on it, trimming any excess
Press the rim lightly with the back of a fork to seal, then make a hole in the middle
Decorate with the scraps, brush all over with the egg and cook for 30 mins, until golden
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