Chicken Nonya Curry Pie

Serves 4

Time 1 hour

Ingredients

Filling

1 tbsp vegetable oil

1 onion, peeled and chopped

2 garlic cloves, peeled and chopped

1 tbsp grated ginger

2 tbsp Nonya curry paste

500g chicken thigh fillets, cut into 2cm pieces

1 tbsp soy sauce (light)

1 tbsp fish sauce

1 tbsp brown sugar

400ml coconut milk

150ml chicken stock

150g potatoes, peeled and cut into 1cm cubes

1 carrot, peeled and diced

½ red capsicum, diced

1 tbsp lime juice

Sea salt and freshly ground black pepper, to taste

To Assemble

1 sheet shortcrust pastry, thawed

2 roti, thawed

1 egg yolk

2 tbsp cream

Method

Preheat the oven to 200°C (fan-forced).

To make the filling, heat the vegetable oil in a large frying pan over medium heat. Add the onion, garlic and ginger and cook for 2-3 minutes until softened. Stir in the Nonya curry paste and cook for a further minute until fragrant.

Add the chicken and cook for 3-4 minutes until lightly coloured. Stir in the soy sauce, fish sauce and brown sugar. Add the coconut milk, chicken stock, potatoes, carrot and capsicum, then bring to the boil. Reduce the heat and simmer for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. Stir in the lime juice and season with sea salt and pepper. Allow to cool slightly.

Line the base and sides of a 25 cm pie dish with the shortcrust pastry, trimming any excess. Spoon in the cooled curry filling.

Place the thawed roti over the top, tucking in the edges to seal. Brush lightly with egg yolk and cream, beaten together.

Bake for 30-35 minutes, or until the pastry is golden brown and crisp. Allow to rest for 5 minutes before serving.