Butter chicken filo pie
Skinless chicken breast
700 g, fat trimmed, cut into 2.5cm pieces
Indian curry paste
2 tbs, butter chicken variety
400 g, cut into 2cm pieces
¾ cup(s), (185ml)
¼ cup(s), (cooking cream), (60ml)
Frozen green peas
½ cup(s), (60g)
½ cup(s), coarsely chopped
10 x 3 second spray(s)
- Heat oil in a large saucepan over medium-high heat. Cook chicken, stirring, for 5 minutes or until chicken has browned. Add curry paste and cook, stirring, for 1 minute or until fragrant.
- Add pumpkin, ½ cup (125ml) water, milk, cream and tomato paste and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until sauce has thickened, pumpkin is tender and chicken is cooked through (add a little more water if mixture is becoming too thick). Remove from heat. Stir in peas and coriander. Set aside to cool.
- Preheat oven to 180°C. Lightly spray a 22cm round springform pan with oil. Lightly spray 1 sheet of filo with oil. Place in prepared pan, allowing sides to overhang. Top with another filo sheet, turned on a 45-degree angle, and lightly spray with oil. Repeat with remaining filo to make a star shape.
- Place cooled chicken mixture into filo pastry case. Fold over filo edges to cover filling (a gap in the centre is fine). Lightly spray top with oil. Bake for 30 minutes or until pastry is crisp and golden (cover top with foil if browning too quickly). Serve.