A bubbling chicken pie with a gently creamy but properly fiery filling and a deeply golden pastry lid. It is familiar comfort food with a lively curry twist. Hot Curry Powder supplies the bold, warming spice in one balanced blend.

At a Glance

• Prep: 20 minutes
• Cook: 45 minutes
• Serves: 4–6

Ingredients

• 1 tbsp vegetable oil
• 600g boneless chicken thighs, diced
• 1 onion, finely chopped
• 2 carrots, diced
• 2 tbsp Hot Curry Powder
• 2 tbsp plain flour
• 400ml chicken stock
• 100ml double cream
• 100g frozen peas
• 320g ready-rolled puff pastry
• 1 egg, beaten

Instructions

1. Heat the oven to 200°C/180°C fan/gas 6. Warm the oil in a deep ovenproof pan and brown the chicken, then transfer to a plate.
2. Cook the onion and carrots for 8 minutes. Stir in the Hot Curry Powder and flour for 1 minute.
3. Gradually add the stock, stirring until smooth. Return the chicken and simmer for 12 minutes.
4. Stir in the cream and peas, then taste before adding salt because the blend is already seasoned.
5. Transfer to a pie dish if needed. Top with pastry, trim the edges, cut a steam hole and brush with egg.
6. Bake for 25–30 minutes until puffed, deeply golden and piping hot.

Serving Suggestions

Serve with dressed green leaves, steamed broccoli or green beans.

Why This Recipe Works

Chicken thighs stay juicy while the flour-thickened curry sauce supports the pastry rather than making it soggy.

Allergy Notes

Contains gluten, milk and egg. Check the stock and pastry for additional allergens.

🌶️ Try It With

• Ground Coriander
• Ground Cumin
• Cracked Black Pepper

🍽️ More Recipes Using Hot Curry Powder

• Hot Curry Sausage & Potato Traybake
• Spiced Cod, Coconut & Lime Curry
• Hot Curry Lamb Meatballs
• Roasted Squash & Red Lentil Hot Curry Soup
• Crispy Hot Curry Chickpea & Sweetcorn Fritters

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