Quick and simple chicken curry topped with puff pastry for a whole new twist on the flavors of Indian takeout.
Course Main Course
Cuisine American, Indian
Prep Time 20minutes
Cook Time 50minutes
1small russet potato
1lbboneless skinless chicken breasts
½tspground black pepper
¼Cgood quality curry powder
14ozcan unsweetened coconut milk
14.5ozcan petite diced tomatoes
¼tspcayenne pepper optional
1 17 oz packagefrozen puff pastrythawed
Preheat the oven to 400 degrees. Prepare a 2-3 quart casserole dish with baking spray.
Peeling the potato is optional and up to personal preference. Dice the onion and potato into a quarter-inch dice. Make sure to chop the potato into small pieces or it won't cook through.
Finely mince the garlic clove and grate the fresh ginger.
Heat a large nonstick saute pan or wok with 2 Tb of olive oil over med-high heat. Drop in onions, ginger and garlic and let saute for 2-3 minutes or until softened.
Dice the chicken breast into 1-inch chunks and add to the sauteed onions. Add the diced potatoes. Season with salt and pepper and stir to combine. Leave undisturbed for 3 minutes. Stir and cook for another 2 minutes or until there is no pink left.
Add the curry powder. Stir to combine and cook for another 2 minutes. Add the tomato paste, diced tomato, brown sugar, cinnamon and coconut milk and mix well. Add the cayenne now if you like your curry on the spicy side.
Bring mixture to a low boil and lower heat to medium. Cook for 5 minutes, stirring often, and then reduce heat to low. Simmer for another 3 to 5 minutes until sauce reaches desired thickness and potatoes are fork-tender.
Pour chicken curry into a 2-3 quart casserole dish and set aside. Remove thawed puff pastry from the fridge just before you're ready to work with it. Crack the egg into a small bowl. Add 1 tsp of water and whisk to combine.
Forming a lattice from the puff pastry is optional. You can also cut the puff pastry into one piece to fit your dish instead. Brush lightly with egg wash before cooking.
If you'd like to create a lattice. place the thawed puff pastry on a lightly floured work surface. Using a pizza wheel or a sharp knife and a straight edge, cut the puff pastry into strips. To create a lattice, lay one set of strips horizontally equally spaced apart, then unfold every other strip and lay your first perpendicular strip down. Fold the strips back over the perpendicular strip, unfold the opposite set of parallel strips, lay a second perpendicular strip down, and repeat until you have a lattice. I have one photo above for reference or check out the Crazy for Crust blog post linked in the notes for more step-by-step images. Once completed, brush with egg wash.
Bake the pot pie for 30-40 minutes or until the puff pastry is golden brown. Garnish with chopped cilantro if desired.