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Chicken Curry Pie With Sri Lankan Green Apple Salad And Mango Chutney
Recipe by Pat McGarry
Try Pat McGarry's Chicken Curry Pie with Sri Lankan Green Apple Salad and Mango Chutney from Season 18 of MasterChef Australia today!
- Steps
- Ingredients
Ingredients
Maggie Beer's Sour Cream Pastry
Spice Paste
Curry
Mango Chutney
Sri Lankan Green Apple and Coconut Salad
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Steps
- Preheat the oven to 200°C Fan Forced. Lightly grease a 22cm tart tin with non-stick spray or butter.
- For the Sour Cream Pastry, dice the chilled butter and place it in a food processor with the flour and a pinch of salt. Pulse until the mixture resembles fine breadcrumbs. Add the sour cream to the mixture and continue to pulse until the dough starts to come together and forms a ball. Wrap the dough in plastic film and refrigerate for approximately 20 minutes to rest.
- For the Spice Paste, in a small bowl combine cumin, coriander, turmeric, chili powder, fennel, nutmeg, clove, cardamom and black pepper. Mix the ground spices with water. It should be a loose paste consistency. Set aside.
- For the Curry, place the carrots and potatoes in a medium saucepan, cover with cold water and place over a high heat. Bring to a boil and simmer for 8 minutes until just tender, drain and set aside.
- In a large saucepan, heat oil over medium heat. Add the red onion, garlic and ginger and sauté until they start to caramelise. Stir in the cinnamon stick and star anise, cooking until fragrant. Add the spice paste and cook for 3-5 minutes or until the oil starts to separate from the spices. Strip the curry leaves from the stalk and add the leaves to the pan, fry for 1 minute. Increase the heat to medium-high and add the chicken and tomato. Stir well to coat the chicken with the aromatic mix, cooking until the chicken starts to caramelise. Add the carrots and potatoes to the pot, stirring to combine. Pour in the coconut cream, soy sauce, and water. Season with salt and sugar. Bring the mixture to a gentle simmer, then reduce the heat to low, cover with lid and cook for 15 minutes or until the chicken is tender. If the curry is too thick, gradually add more water to reach the desired consistency. If it’s still too watery, take the lid off and cook another 5 minutes. Check the sauce for seasoning and adjust if needed. Spread the pie filling onto a baking sheet and place in the fridge to cool completely.
- To make the Chicken Curry Pie, divide the chilled pastry in half. Roll out each pastry into 5mm thick circles, one measuring 30 cm and the other 25 cm in diameter. Place the smaller circle for the lid on a tray and chill until needed. Use the larger circle to line the greased tart tin, leaving 1-2 cm of pastry above the rim. Take out cinnamon stick and star anise from the filling then spoon the pie filling into the tin, making sure it’s compact and smooth, filling it up to the top. Place the pre-rolled lid of pastry on top of the pie. Press down on the edges all around the tin to ensure the pastry is sealed tightly. Press down on the edge of the tin to trim off any excess pastry, leaving you with a nice, clean edge. Use the excess pastry to roll out 4 small leaf-shaped decorations. Press these shapes onto the top of the pastry lid for decoration. Brush the lid generously with egg yolk to create a golden finish. Transfer the pie into the fridge for 5 minutes to chill before baking.
- Bake the pie for 30-35 minutes or until the pastry is golden brown and evenly cooked. If the top of the pie is browning too quickly you can cover with foil.
- For the Mango Chutney, in a small saucepan over medium-low heat, add the oil and shallot and sauté for 1-2 minutes until translucent. Stir in the cumin, coriander, nutmeg and chili powder, and sauté until fragrant. Add the cinnamon and star anise to the saucepan and continue to sauté until fragrant. Once the spices are aromatic, stir in the mangoes, apple cider vinegar, sugar, salt, and water, mixing well to combine. Cook over low heat, allowing the mixture to simmer slowly, stirring occasionally, to break down the mangoes and thicken the chutney. Adjust the seasoning to taste, if too sweet, add vinegar; if too tart, add more sugar. Discard the stick of cinnamon and keep one star anise for garnish. Transfer the chutney to a serving dish and garnish with the star anise.
- For the Sri Lankan Green Apple and Coconut Salad, julienne the apples and squeeze the juice of half a lime over the apples to stop them from oxidising. Transfer to a mixing bowl and combine with grated coconut, cucumber, curry leaves, chilli, remaining lime juice and season with salt and sugar. Transfer the salad to a serving bowl. Garnish with 2 additional curry leaves.
- Serve the Chicken Curry Pie with Sri Lankan Green Apple and Coconut Salad and Mango Chutney on the side.
