![The ultimate chicken curry pie (Mark LaBrooy) The ultimate chicken curry pie (Mark LaBrooy)](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/b522e6940bef3cc4986a2fb4f4217313/Derivates/c9060973626a56d8ba09f67d01e4ca7cac609509.jpg)
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Ingredients
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
- Nutrition
- per 1 portion
- Calories
- 4797.8 kJ / 1146.7 kcal
- Protein
- 40 g
- Carbohydrates
- 59.7 g
- Fat
- 84.5 g
- Saturated Fat
- 49.6 g
- Fibre
- 6.5 g
- Sodium
- 608 mg
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