Curry Chicken Pot Pie

This month of August, we’re celebrating all things local here at Whisk N Fold because it’s Singapore’s National Day month. One of my son’s favourite local food is Roti Prata with curry. So I thought, why not make a comforting chicken pot pie with a local spicy twist? Inside the pot pie is a creamy aromatic chicken curry made with local spice company Batu Lesung‘s Classic Curry paste. The paste not only made prep work a breeze, it also brought a whole lot of depth and complexity to the dish. My pot pies are topped with instant prata but you could also use puff pastry.

Needless to say, my kids loved this fusion creation, which makes me a happy mama too. This recipe feeds 2 happy kids and you can easily multiply to feed more happy kids (and adults too)!

Batu Lesung is giving Whisk N Fold followers a special 10% off their spice paste and sambal gift boxes so do head over to their shop and enter promo code ‘WNF10‘!

 

Curry Chicken Pot Pie with Prata 

(Makes 2 individual servings)

 

200g chicken breast, diced

75g Batu Lesung Classic Curry Paste

2 tbsp butter

4 cloves garlic, minced

½ large onion, diced

½ cup carrots, diced

¼ cup frozen peas

1 tbsp plain flour

½ cup coconut milk

½ cup water

2 frozen pratas

1 egg yolk (egg wash)

 

  1. Using the top of the ramekin as a guide, cut out frozen pratas such that it is about 1cm bigger than the ramekin. Place pratas back in the freezer.
  2. In a skillet, melt the butter and then fry garlic and onions until soft
  3. Add in chicken and carrots and stir-fry until chicken is cooked and carrots start to soften
  4. Add flour in and cook for about a minute, taking care not to let it burn
  5. Stir in Batu Lesung Classic Curry Paste, coconut milk and water and simmer until a thick gravy is formed
  6. Stir in frozen peas and remove from heat
  7. Divide chicken curry mixture equally between 2 ramekins
  8. Remove frozen prata cut-outs and place on top of the filled ramekins. Press the edges down the sides of the ramekin to seal, then use a fork to create a pattern around the rim of the ramekin.
  9. Use a small knife to cut an X in the middle of the prata to allow steam to escape. Then brush with egg wash on top.
  10. Bake in a preheated oven at 400oF/200oC for 10-15 minutes, or until prata is slightly puffed up and golden
  11. Remove from oven and enjoy warm!
Remember to use ‘WNF10‘ to get 10% off Batu Lesung pastes and sambals!


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