Easy Curry Chicken Hand Pies Recipes

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.

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
• Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

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.

Steps:

• In a large straight sided skillet heat oil on medium-high. Add onion, cook stirring, until translucent, 3 minutes. Stir in curry paste, chickpeas, potatoes, coconut milk, and 1/3 cup water. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until potatoes are almost tender, about 8 minutes. Add spinach, stir until wilted. Season with salt and pepper. Cool completely.
• On a lightly floured surface, roll 1 piece of dough into an 18-inch square (about 1/8-inch thick). Cut out six 6-inch squares. Brush edges with egg. Place 1/3 cup filling on one side of a square. Fold dough over to enclose filling creating a triangle. Press edges to seal. Cut 3 small vents in top. Place on parchment-lined baking sheet. Repeat with remaining dough and filling.To Freeze and Bake Later: Freeze in single layer on baking sheet, 2 hours. Transfer to freezer bags. Will keep, frozen, for up to 1 month. To serve, heat oven to 375 degrees. Brush hand-pies with egg. Place on a baking sheet and bake until golden brown and bubbling, 45 minutes.To Bake and Serve: Preheat oven to 375 degrees. Refrigerate pies on baking sheet for 30 minutes. Brush with egg then bake until golden brown and bubbling, about 30 minutes.