The ultimate chicken curry pie (Mark LaBrooy)

Curry spice mix

• 1 tbsp ground ginger
• 2 tsp dried chilli flakes
• 1 tbsp coriander seeds
• 1 tbsp caraway seeds
• 1 tsp cardamom pods
• 1 tsp cumin seeds
• ½ tsp fenugreek
• 1 tsp fennel seeds
• 1 tsp mustard powder
• 1 tbsp ground turmeric
• 1 tsp whole black peppercorns
• 1 cinnamon quill
• 5 whole cloves
• 2 dried bay leaves
• 5 g fresh curry leaves (approx. 20 leaves)

Chicken filling

• 2 brown onions, cut into halves
• 6 garlic cloves
• 80 g vegetable oil
• 1 tsp sea salt
• 400 g canned diced tomatoes
• 800 g skinless, boneless chicken thighs, cut into strips (approx. 3 cm)
• 670 g canned coconut cream

Assembly

• 600 g puff pastry (see Tips)
• 1 egg, lightly beaten
• sesame seeds, black and white, to sprinkle
• plain flour, to dust