Curried Curry Chicken Pot Pie In A Hurry Recipes

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CURRIED CHICKEN POT PIE



Curried chicken pot pie image

Curried chicken pot pie is a delicious twist on an old classic. The subtle, creamy curried sauce makes this a guaranteed crowd pleaser.

Provided by Alida Ryder

Categories     Dinner

Time 45m

Number Of Ingredients 19

8 chicken breasts (boneless and skinless )
2 tbsp Garam Masala
2 tsp salt
1 onion (finely chopped)
2 celery spears (finely chopped )
2 carrots (peeled and chopped )
4 garlic cloves (crushed)
1 tbsp Garam Masala
½ tsp ground cardamom
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander
2 tbsp flour
2 cups chicken stock
1 cup cream
1-2 tsp lemon juice
salt and pepper (to taste )
1 roll puff pastry (thawed )
1 egg (beaten)

Steps:

  • Preheat the oven to 180°C/350°F.
  • Season chicken breasts with Garam Masala and salt.
  • Fry in a hot pan for 3-4 minutes per side. I prefer to under-cook them just slightly as they will continue cooking during baking.
  • Remove the chicken breasts from the pan and set aside to rest.
  • In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly golden.
  • Add the garlic and spices and cook for 1 minute.
  • Sprinkle in the flour, stir to coat the vegetables then pour in the stock and cream.
  • Bring to a simmer and allow to cook until thickened.
  • Cube the chicken and stir into the sauce with the lemon juice then season to taste.
  • Top the pie with thawed puff pastry.
  • Brush with beaten egg then place in the oven.
  • Bake for 20-25 minutes until the pastry is golden and puffed.
  • Remove from the oven and serve.

Nutrition Facts : Calories 501 kcal, Carbohydrate 20 g, Protein 53 g, Fat 22 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 184 mg, Sodium 1024 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

A flavorful twist on the perennial classic chicken pot pie that gets a bit of a bite from curry powder. This recipe first appeared in Season 6 of Good Eats.

Provided by Level Agency

Categories     Mains

Time 55m

Number Of Ingredients 13

1 package frozen puff pastry, thawed
3 tablespoons unsalted butter, divided
1 cup diced onion
1 cup diced celery
4 cups frozen vegetable medley, like peas and carrots
1 1/2 cups low-sodium chicken broth
1/2 cup whole milk
3 tablespoons all-purpose flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups cubed cooked chicken

Steps:

  • Unfold the thawed puff pastry and seal seams using a rolling pin. Dock the sheet by piercing it several times with a fork. Cut into 12 (2-inch) rounds, place on a half sheet pan, and refrigerate while preparing the rest of the casserole.
  • Heat the oven to 400ºF.
  • Melt 1 tablespoon of the butter in a 12-inch straight-sided saute pan over medium heat. Add the onion and celery and sweat until the onion is translucent, about 5 minutes. Add the frozen vegetables and cook, stirring occasionally, until heated through, 7 to 8 minutes.
  • While the vegetables are cooking, combine the broth and milk in a 2-cup microwave-safe container and heat in the microwave until almost boiling, about 2 minutes.
  • Add the remaining 2 tablespoons butter to the celery mix and melt. Add the flour and curry powder and whisk for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened, 3 to 4 minutes. Add the parsley, salt, and pepper. Add the chicken, and stir to combine. Pour into a 13-by-9-inch baking dish and mash down the mixture to compact the casserole. Top with the circles of puff pastry, spacing them so that they do not touch. Bake on the middle rack of the oven until the puff pastry has browned and the mixture is hot and bubbly, about 25 minutes. Cool for 30 minutes before serving.

CURRY CHICKEN POT PIES



Curry Chicken Pot Pies image

Provided by Kardea Brown

Categories     main-dish

Time 1h25m

Yield 4 pies

Number Of Ingredients 14

1 tablespoon vegetable oil
8 tablespoons (1 stick) unsalted butter
1 stalk celery, diced
1/2 large yellow onion, diced
1 teaspoon curry powder, preferably Madras curry powder
Kosher salt and freshly ground black pepper
1 clove garlic, minced
1 cup frozen peas and carrots, thawed
1/4 cup all-purpose flour, plus more for the pie crust
1 1/2 cups chicken broth
1/2 cup whole milk
2 1/2 cups diced cooked chicken
1 refrigerated pie crust
1 egg, lightly beaten with 1 tablespoon water

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat the oil and 6 tablespoons of the butter in large saute pan over medium-high heat. Add the celery, onions, curry powder and a large pinch of salt and cook until the vegetables are soft and the onions turn translucent, about 10 minutes. Add the garlic and saute for 1 minute, then stir in the peas and carrots. Add the flour and cook, stirring constantly, about 2 minutes. Slowly add the chicken broth and milk, whisking to remove any flour lumps. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add the chicken and stir to combine.
  • Pour the curry chicken into four 10-ounce ramekins or gratin-style bowls.
  • Lightly dust a clean work surface with flour. Roll the pie crust large enough to cut 4 circles to fit over the ramekins. Lightly brush the edges of the ramekins with the egg wash. Place the pie crust over the top of the curry chicken, pressing to seal along the edges. Using a sharp paring knife, create a few slits in the top of the pies. Brush the top of the crust with the egg wash.
  • Bake until the crust is a deep golden brown and the pot pies are bubbly, about 30 minutes. Let cool slightly before serving. Top with pats of the remaining 2 tablespoons butter right before serving.

CHICKEN CURRY IN A HURRY WITH BASMATI



Chicken Curry in a Hurry with Basmati image

The best thing about this quick chicken curry is the homemade curry mix. Though you can always use store bought, making your own spice blend gives you the chance to experiment with your own curry flavor.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 27

1 1/2 teaspoons cumin seed
1 1/2 teaspoons coriander seed
1 1/2 teaspoons yellow mustard seed
1 teaspoon fennel seed
1 teaspoon fenugreek
1 teaspoon black peppercorns
1-inch piece cinnamon stick
A few curry leaves, fresh or dried, if available
4 to 5 cardamom pods
1 tablespoon turmeric
1 teaspoon ground red pepper flake or red chili powder
1 leek
1 small onion
1 to 2 red finger chile peppers, optional
4 cloves garlic
1 inch ginger root
1 apple, large Gala or Honeycrisp
4 tablespoons butter
A few curry leaves, if available
3 tablespoons flour
4 cups chicken stock
1 1/4 cups basmati rice
1 rotisserie chicken, 3 to 4 pounds
About 1/3 cup mango chutney, Patak's preferred brand
Salt
2 store-bought garlic naan bread
Cilantro leaves and 2 scallions, to serve

Steps:

  • Gather your ingredients.
  • For the curry spice: Add to a small skillet: cumin, coriander, mustard seed, fennel seed, fenugreek, black peppercorns, cinnamon stick, curry leaves and cardamom. Heat and toast about 2 minutes over medium heat. Transfer to a spice mill, zap it up and grind spices. Add turmeric and red pepper flake or powder and zap again. Reserve any extra in an airtight container.
  • For the chicken and vegetables: Place a medium pot on stove with 2 quarts water and bring to boil.
  • Heat a griddle pan or large cast-iron skillet over medium-high heat for bread.
  • Place a bowl on the counter. As you work, transfer your ingredients to a bowl. Trim the top and roots of leek and split it lengthwise. Fan it under cold running water to release grit. Leave on cloth to dry. Peel and chop onion. Slice chile peppers if using. Peel garlic. Rub skin off the ginger with the tip of a spoon. Peel apple then cut 1/4-inch slices around the core in slabs. Stack and chop into about 1/4-inch dice. Split the halved leek again lengthwise and slice 1/4 inch.
  • Place a deep skillet over medium to medium-high heat and melt butter. Add the vegetables and stir. Grate garlic and ginger and add along with curry spice and curry leaves if using. Cover and cook 5 minutes, stirring occasionally. Add the flour and stir a minute or so. Whisk in broth, bring to a boil and reduce, 5 to 8 minutes.
  • Add rice to the boiling water. Boil 12 minutes, then rinse in a strainer under HOT water to serve.
  • While the curry thickens, peel chicken of the skin and cut away meat. Pull into bite-size pieces.
  • Stir chutney into sauce to combine, then add chicken. Adjust salt if necessary.
  • Add a splash of water to griddle pan or skillet and place naan bread on to char both sides, 1 to 2 minutes. Remove bread from griddle and cut into quarters.
  • Pull cilantro and chop scallions, whites and greens.
  • Serve curry in shallow bowls or dishes with a lip on or beside rice, with naan strips alongside. Garnish with scallions and cilantro.

CURRIED CHICKEN POTPIE



Curried Chicken Potpie image

The filling in this variation on our Classic Chicken Potpie is spiced up with curry powder.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 15

1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water
5 tablespoons unsalted butter
1 medium yellow onion, diced small (1 1/2 cups)
1/2 head cauliflower, cut into florets
2 garlic cloves, minced
2 tablespoons curry powder
1/2 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1/4 pound green beans, trimmed and cut into 1-inch pieces
Coarse salt and ground pepper
3 cups shredded cooked chicken (15 ounces)

Steps:

  • Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
  • Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and cauliflower and cook until softened, 8 minutes. Add garlic and curry powder and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in green beans. Season with salt and pepper, then stir in chicken. Pour filling into a 2-quart baking dish.
  • On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 520 g, Fat 28 g, Fiber 4 g, Protein 31 g, SaturatedFat 17 g

CHICKEN CURRY IN A HURRY



Chicken Curry in a Hurry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons salted butter
4 cloves garlic, minced
1 medium yellow onion, finely diced
1 sweet potato, peeled and finely diced
1 tablespoon curry powder
One 13.5-ounce can coconut milk
1 cup chicken broth
2 tablespoons honey, plus more to taste
1/4 teaspoon kosher salt, plus more to taste
1 rotisserie chicken, meat pulled and skin and bones discarded
1/4 cup fresh cilantro leaves, chopped, plus whole leaves, for garnish
A few dashes of hot sauce, such as sriracha
1/2 lime, juiced, plus 6 lime wedges, for serving
1/2 small mango, diced, for garnish

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add the garlic, onion and sweet potato to the skillet and cook, stirring, for 2 minutes. Sprinkle the curry powder over the vegetables and continue cooking for another minute. Reduce the heat to medium low and pour in the coconut milk and broth, stirring to combine. Mix in the honey and salt. Allow the sauce to heat up until gently simmering.
  • Add the chicken to the sauce, tossing to coat, and allow it to simmer until warmed through, about 3 minutes. Turn off the heat. Mix in the chopped cilantro, hot sauce and lime juice.
  • Ladle the soup into bowls. Garnish with mango cubes, cilantro leaves and lime wedges.

CURRIED CHICKEN POT PIE



Curried Chicken Pot Pie image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/2 teaspoon fine salt
8 tablespoons (1 stick) unsalted butter, cut into small pieces
2 large boneless, skinless chicken breasts, (about 12 ounces), cut into 1/2-inch pieces
3 tablespoons unsalted butter
1 medium onion, chopped
2 medium red-skinned potatoes, (about 8 ounces), cut into 1/2-inch dice
2 carrots, diced
3 tablespoons all-purpose flour
2 teaspoons curry powder
2 cups reduced-sodium chicken broth
1 cup cooked or thawed frozen green peas
1/4 cup golden raisins
Kosher salt and freshly ground pepper
1 large egg yolk, beaten
2 tablespoons heavy cream

Steps:

  • 1. To make the crust: Pulse the flour and salt in a food processor briefly. Add the butter and pulse until the mixture resembles coarse cornmeal with a few bean-size bits of butter. Drizzle over the 3 tablespoons ice water and pulse once or twice; don't let the dough form a mass around the blade. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap in plastic wrap, and refrigerate 1 hour.
  • 2. To prepare the filling: Season the chicken with salt and pepper. Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Stir in the potatoes and carrots and cook stirring often, for about 5 minutes. Add the flour and curry powder and cook 1 minute longer. Pour in the broth, increase the heat to high and bring to a boil. Bring back down to a simmer and continue to cook until the potatoes and carrots are almost cooked through, about 5 to 7 minutes. Stir in the chicken and cook just until the chicken is firm, about 2 minutes. Add the peas and raisins. Season with salt and pepper. Pour into a 10-inch wide deep-dish pie plate. Cool slightly before proceeding.
  • 3. Preheat the oven to 400 degrees F. On a floured surface, roll the dough into a shape that is about an inch larger than the top of the baking dish. Roll the crust around the rolling pin and unroll it over the top of the baking dish. Pinch the edges to form a smooth edge, pressing against the inside of the rim. Cut slits in the center and in 1-inch intervals around the outer rim to allow the steam to escape. Stir the egg yolk and cream to blend and gently brush over the pastry to glaze. (The dish can be prepared up to 2 days to this point, covered and refrigerated.)
  • 4. Place the pot pie on a baking sheet to catch any overflow and bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 744, Fat 38 grams, SaturatedFat 23 grams, Cholesterol 196 milligrams, Sodium 576 milligrams, Carbohydrate 69 grams, Fiber 6 grams, Protein 33 grams

CURRIED CURRY CHICKEN POT PIE IN A HURRY



Curried Curry Chicken Pot Pie in a Hurry image

This is from the McCormic website and it is oh so wonderful! Good for those nights when a little comfort food heals the soul...

Provided by Mrs. Lumpy

Categories     Savory Pies

Time 45m

Yield 1 pot pie, 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, cut into 3/4-inch pieces
1 medium onion, chopped (about 3/4 cup)
1 cup sliced carrot
1 cup chicken broth
1/4 cup flour
2 teaspoons curry powder
1/2 teaspoon salt
1 medium golden delicious apple, peeled, cored and cut into 1/2-inch pieces
1/2 cup frozen peas
1 refrigerated pie crust (from 15-ounce package)
1/2 cup light cream or 1/2 cup coconut milk

Steps:

  • Preheat oven to 425°F
  • Heat oil in large skillet on medium-high heat.
  • Add chicken, onion and carrots; cook and stir 5 minutes or until chicken is cooked through.
  • Mix chicken broth, flour, curry powder and salt in small bowl with wire whisk until well blended.
  • Add to skillet; bring to boil.
  • Stir in apple.
  • Reduce heat to medium; cook and stir 2 minutes or until sauce is thickened.
  • Remove from heat.
  • Stir in peas and cream.
  • Spoon into 9-inch deep-dish pie plate or 2-quart round baking dish.
  • Top with pie crust.
  • Seal and flute edges.
  • Cut several slits in top.
  • Place pie plate on baking sheet.
  • Bake 20 to 25 minutes or until crust is golden brown.

Nutrition Facts : Calories 343.8, Fat 16, SaturatedFat 5.6, Cholesterol 61.6, Sodium 562.1, Carbohydrate 29.1, Fiber 3.4, Sugar 6.8, Protein 20.8

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

Provided by Alton Brown

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

4 cups frozen vegetable mix, peas, carrots
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry

Steps:

  • Preheat oven to 400 degrees F.
  • Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
  • In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

CURRIED CHICKEN POT PIE



Curried Chicken Pot Pie image

Chicken curry and classic pot pie come together in this delicious recipe with a kick. Cut down on prep time by starting with rotisserie chicken.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 13

1/2 cup butter
1 cup chopped onion (1 large)
1 large sweet potato, peeled, cut into cubes (2 1/2 cups)
2 cloves garlic, finely chopped
2 teaspoons curry powder
1/3 cup Gold Medal™ all-purpose flour
1 can (13.66 oz) coconut milk (not cream of coconut)
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
3 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 cup frozen sweet peas (from 12-oz bag), thawed
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate or 2-quart round casserole with cooking spray.
  • In 4-quart Dutch oven, melt butter over medium heat. Cook onion and sweet potato in butter 10 to 12 minutes, stirring occasionally, until tender. Add garlic and curry powder; cook 1 minute. Stir in flour; cook and stir 1 minute. Gradually add milk and broth. Heat to boiling; reduce heat to medium-low. Cook 5 minutes, stirring constantly, until thickened. Stir in chicken, peas, salt and cilantro. Spoon mixture into pie plate.
  • Remove pie crust from pouch; unroll over hot chicken mixture. Fold edge of crust under and flute. Cut slits in top crust.
  • Bake 25 minutes or until filling is bubbly and crust is golden.

Nutrition Facts : Calories 590, Carbohydrate 33 g, Fat 7 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 1020 mg

CURRIED CHICKEN PIE



Curried chicken pie image

Who says healthy can't be hearty? You'll feel satisfied and nourished with this low-calorie, simple-to-make chicken pie.

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 14

2 tbsp cold pressed rapeseed oil
500g chicken breasts , cut into chunks
4 spring onions , sliced
3 garlic cloves , grated
thumb-sized piece ginger , grated
1 tbsp curry powder
1 large head broccoli , cut into florets, top of stalk thinly sliced
1 tsp soy sauce
250ml low-fat coconut milk , plus a splash
250ml chicken stock
1 heaped tsp cornflour mixed with 1 tbsp hot water
4 large handfuls kale
4 sheets filo pastry
½ tbsp nigella seeds

Steps:

  • Heat oven to 220C/200C fan/gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Addthe chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.
  • Pour another ½ tbsp oil into the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back into the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring to the boil, then stir in the kale. Once the kale has wilted, take the dish off the heat.
  • Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.

Nutrition Facts : Calories 461 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 1 milligram of sodium

CREAMY CURRIED CHICKEN PIE



Creamy curried chicken pie image

Bake this pie for a family dinner, or simply batch cook the chicken curry base to freeze for later, then serve with rice or in jacket potatoes

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 16

1 ½kg whole chicken
2 onions , 1 quartered, 1 chopped
2 carrots , 1 cut into 3-4 chunks, 1 finely chopped
2 thick slices ginger
2 garlic cloves , crushed
small bunch parsley or coriander, leaves picked and chopped, stalks left whole
50g butter
vegetable oil or rapeseed oil, for frying
50g flour
2-3 tbsp mild curry paste , such as korma or tikka
½ tsp ground turmeric
1 chicken stock cube
150ml double cream
6 sheets filo pastry
A little melted butter or oil
Tenderstem broccoli , if you like

Steps:

  • Put the chicken, quartered onion, carrot chunks, ginger, garlic and herb stalks in a large stock pot. Cover the chicken completely with water, bring to a simmer, then turn down the heat, cover and cook gently for 1 hr. Turn the chicken over halfway through cooking and top up the water if you need to. After 1 hr the chicken should be tender - try pulling a leg away from the breast with some tongs. If there's much resistance, keep cooking, checking every 10 mins or so. Carefully remove the chicken from the cooking liquid and leave to cool on a plate for about 10 mins.
  • Shred the chicken meat and discard the fat and bones. Strain the cooking liquid (this is your stock) and discard the onions, carrots and other bits (or keep them to make soup). Measure out 500ml of the stock.
  • Melt the butter in a pan (use the stock pan if it's empty - you don't need to wash it). Add a drizzle of oil and the chopped onion and carrot. Cook until the veg is soft, for about 8-10 mins. Stir in the flour, curry paste and turmeric, then crumble in the stock cube. As you stir, the ingredients will clump together. Keep cooking for a min or so, then add a ladleful of the chicken cooking liquid. Stir well until smooth, then add another ladleful. Continue until all of the stock has been used up and you have a smooth sauce.
  • Stir the chicken, cream and chopped herbs into the sauce, then season well and remove from the heat. If freezing portions at this stage, transfer to a sealable container or bag, cool, then freeze for up to two months. Defrost thoroughly in the fridge before reheating in a pan or the microwave. See tips below for serving suggestions.
  • Heat oven to 180C/160C fan/ gas 4. Transfer the creamy curried chicken to a pie dish, about 25 x 5cm. Brush 6 sheets filo pastry with a little melted butter or oil and scrunch the sheets on top of the pie, covering the filling. Bake the pie for about 45-50 mins, until the top is crisp and the curried chicken is bubbling and hot. Serve with Tenderstem broccoli, if you like.

Nutrition Facts : Calories 684 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium

CHICKEN CURRY IN A HURRY



Chicken Curry In A Hurry image

Make and share this Chicken Curry In A Hurry recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup nonfat plain yogurt
1/2 cup fat-free mayonnaise
3 tablespoons finely-chopped onions
1 teaspoon ground ginger
1 teaspoon curry powder
1 lb boneless skinless chicken breast, cut 1/2 ",strips
1 teaspoon paprika
1/2 teaspoon freshly-ground black pepper
2 cups hot cooked brown rice

Steps:

  • In a small bowl, stir together the yogurt, mayonnaise, onions, ginger and curry powder; set aside.
  • Place the chicken in a medium bowl.
  • Combine the paprika and pepper.
  • Sprinkle over the chicken and toss until coated.
  • Spray an unheated, large no-stick skillet with no-stick spray.
  • Heat the skillet over medium-high heat.
  • Add the chicken.
  • Cook and stir for 3 to 4 minutes or until the chicken is no longer pink.
  • Stir in the yogurt mixture.
  • Cook and stir for 2 minutes.
  • Serve over the rice.

Nutrition Facts : Calories 282.1, Fat 3.3, SaturatedFat 0.8, Cholesterol 69.6, Sodium 339.2, Carbohydrate 31.1, Fiber 3, Sugar 4.9, Protein 30.6

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

Make and share this Curry Chicken Pot Pie recipe from Food.com.

Provided by southern chef in lo

Categories     Savory Pies

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups frozen mixed vegetables
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups chicken broth
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups cubed cooked chicken
1 (17 1/3 ounce) package puff pastry

Steps:

  • Preheat the oven to 400°F.
  • Place the mixed vegetables on a cooking sheet and roast in a oven for 5 to 10 minutes until browned slightly. In sauté pan, heat 1 tablespoon of butte. Add the onion and celery; sauté until tender. In another saucepan, heat the broth and milk.
  • Add two more tablespoons of butter to the celery mix to cook out all the water. After the water is cooked out, add the flour and curry to celery mix and cook for 1 to 2 minutes. Whisk in hot milk mixture and cook until thickened.
  • Add the parsley, salt, and pepper; toss in the browned vegetables and the chicken.
  • Pour in a shallow baking pan and top with 6 to 8 puff pastry sheets that have been cut into circles. Place in oven and cook until the puff pastry has browned and the mixture is hot and bubbly about 25 minutes.

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

This recipe was originally from Alton Brown on the food network. I tweaked it to our liking...the kids LOVE it!!!

Provided by Thea

Categories     Savory Pies

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 cups frozen mixed vegetables
3 tablespoons butter
1 large onion, chopped
1 teaspoon garlic
1 teaspoon curry powder
pepper
1 -2 teaspoon dried parsley
2 -3 stalks celery, chopped
1 cup potato, peeled and diced, cooked in water in microwave
4 tablespoons flour
1 cup skim milk
2 cups chicken broth (low sodium)
2 cups cubed cooked chicken
1 cup shredded cheese (your choice)
1 (12 ounce) can pillsbury golden layers refrigerated buttermilk biscuits (10 biscuits)

Steps:

  • Pre-heat oven to 350 degrees F.
  • I a saute pan heat 2 tablespoons of butter and sweat the onion,celery and pepper. In the microwave heat the milk and chicken broth.
  • Add 2 remaining pats of butter to the pan. Add the flour and curry and cook 1 - 2 minutes. Wisk in the hot milk mixture and cook until thickened.
  • Add the parsely. Toss the vegetables and chicken. Pour into a 9x13 pan sprayed with pam.
  • Separate the biscuits in halves and slightly flatten with your hands over the pan. Cut remaining biscuits to "fill in" the little areas.
  • Cook in oven until biscuits are browned and the mixture is hot and bubbly, about 25 - 30 minutes.

Nutrition Facts : Calories 550.5, Fat 22.6, SaturatedFat 9.7, Cholesterol 63.1, Sodium 1248.2, Carbohydrate 61, Fiber 8.3, Sugar 6.4, Protein 28.7

CURRY CHICKEN POT PIE



Curry Chicken Pot Pie image

This recipe was taken from the Food Network and is delicious! If you're looking for something a little different than the average pot pie, this is the one for you. Super easy too if you use a pre-made pie crust.

Provided by NotAChefYet

Categories     Savory Pies

Time 45m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 12

1/2 cup of chopped onion
2 tablespoons butter or 2 tablespoons margarine
2 cups frozen vegetables (peas, carrots, etc.) or 2 cups assorted fresh vegetables (peas, carrots, etc.)
10 1/2 ounces chicken broth (I like Campbells)
1/4 cup milk
2 tablespoons flour
1 teaspoon curry powder (or more, depending on taste)
1 teaspoon dried parsley
1 -2 dash salt
1 -2 dash pepper
1 cup cubed cooked chicken
ready-made pie crust

Steps:

  • In small pan, saute onions with the butter, just until soft. Set aside.
  • In seperate saucepan or pot, heat vegetables and chicken broth until boiling.
  • Lower heat and add milk.
  • In a small cup, mix a little bit of cold water and the flour until its dissolved (thus eliminating the lumps that may occur if you just dump the flour in the hot vegetables and broth) and mix with the heated broth.
  • Add onions, curry, parsley, salt, pepper and chicken to the broth and let simmer until it thickens. Add more flour if needed.
  • Once the sauce thickens to your liking, pour into pie pan and top with pre-made pie crust.
  • Cut slits in top (and brush with butter if you want).
  • Bake at 400 degrees until crust is nice and golden.

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