CURRIED CHICKEN POTPIE
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
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
CURRY CHICKEN POT PIES
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.
GREEN-CURRY CHICKEN POTPIE
This recipe makes enough curry paste for three potpies, so you'll have some extra. It can be frozen for up to three months. Keep it on hand to use in meat, seafood, or noodle dishes for a quick meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Yield Makes one 9-by-12-inch potpie
Number Of Ingredients 21
Steps:
- Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.
- Make the curry sauce: Puree spinach, coconut milk, and 1/4 cup plus 1 tablespoon curry paste in blender until smooth.
- Preheat oven to 375 degrees. Make the filling: Bring curry sauce to a simmer in a medium straight-sided skillet. Whisk in flour, and simmer until thickened, about 2 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes.
- Make the topping: Transfer filling to a 9-by-12-inch (8-cup) baking dish. Brush 1 sheet of phyllo with butter. Layer phyllo sheet over filling, crumpling slightly. Repeat with remaining phyllo and butter, leaving space between each sheet to vent. Sprinkle top with salt. Bake until phyllo is golden and filling is bubbling, about 25 minutes. Garnish with basil.
THAI GREEN CURRY CHICKEN
In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.
Provided by laus
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
- Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.
Nutrition Facts : Calories 472.4 calories, Carbohydrate 14.6 g, Cholesterol 57.1 mg, Fat 40.9 g, Fiber 1.8 g, Protein 27.1 g, SaturatedFat 24.3 g, Sodium 934.7 mg, Sugar 6.8 g
INSTANT POT® THAI-STYLE GREEN CURRY CHICKEN
This Thai-style chicken has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot®. It is delicious served with rice.
Provided by fabeveryday
Categories World Cuisine Recipes Asian Thai Main Dishes Curry
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Mix coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl with a whisk until smooth. Set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute, stirring occasionally until browned, 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. Press Cancel.
- Pour coconut curry mixture into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 15 g, Cholesterol 68.8 mg, Fat 38 g, Fiber 3.2 g, Protein 27.4 g, SaturatedFat 21.2 g, Sodium 1088.4 mg, Sugar 6.7 g
CHICKEN CURRY POTPIE
Provided by Steven Stern
Categories dinner, main course
Time 1h30m
Yield 5 servings
Number Of Ingredients 14
Steps:
- Have ready five 24-ounce oval (or 7-inch round) gratin dishes.
- For the buttermilk biscuits: In a large bowl, whisk the flour, salt and baking powder to combine. Transfer 1 cup of the dry ingredients to a food processor, and sprinkle with the cubes of butter. Pulse 5 to 7 times until the butter pieces are pea-size. Transfer to the bowl with the remaining dry ingredients, and stir to distribute the butter evenly.
- Make several depressions in the flour mixture with your fingers; add the buttermilk a little at a time, mixing with your fingers, until it is all incorporated. Gently work the dough just until it comes together. Cover lightly, refrigerate 1 hour.
- For the chicken curry: Warm the oil in a 5-quart saucepan over medium-high heat, then add the chicken thighs, curry powder and lemon grass. Cook, stirring, until the thighs are seared on all sides and the curry powder is chestnut brown, 3 to 5 minutes. Add the onions and 1/2 cup fish sauce, and cook over medium heat, stirring and scraping the bottom of the pot, for 15 minutes.
- Add the carrots and enough water to cover. Bring to a boil, reduce heat, and simmer uncovered until the carrots are tender, about 20 minutes. Transfer the chicken to a plate and discard the lemongrass. Add the potatoes and coconut milk to the pan, and bring to a simmer. Pull meat from chicken thighs in bite-size pieces. Return the meat to the curry and continue to cook, uncovered, until potatoes are tender, about 20 more minutes. Taste sauce and, if needed (fish sauces vary in saltiness), season with up to 1/4 cup additional fish sauce.
- For assembly: Heat oven to 425 degrees. Divide the biscuit dough into five portions. On a lightly floured work surface, roll out each portion so it will cover the top of a gratin dish to within 1/2-inch of the edges. Distribute the chicken curry among the 5 dishes and top each with dough. Bake until the biscuits are golden, 15 to 20 minutes.
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THAI GREEN CURRY CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (22)Total Time 50 minsCategory Chicken And PoultryCalories 504 per serving
- Heat a large skillet over medium high heat and add 2 tablespoons oil. Toss the chicken pieces in 1 tablespoon cornstarch and 1 tablespoon oil until well-combined. Sear the chicken pieces in the skillet until browned. Remove from the pan and set aside.
- If there are a lot of chicken bits stuck to your pan, deglaze with a ¼ cup of water. Then add the sliced onions to the skillet and cook until translucent. Add the curry paste and cook for 5 minutes.
- Add the vegetables and cook for 30 seconds. Add the coconut milk, chicken stock, lime leaves (if using), chili (if using), and the seared chicken pieces. Bring to a simmer and lower the heat. Cover and simmer for 10 minutes. After the curry has finished simmering, stir in the fish sauce, sugar, and basil. Serve with steamed rice.
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