Hearty Chicken and Mushroom Pie

Hearty Chicken and Mushroom Pie

Made With Our Delicate Korma Curry -
2 SERVES
SERVES 4
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
We’ve turned a mild chicken curry into a tasty filling and topped it with a crisp, buttery crust. Treat your family to this new, delicious meal idea.
Anjum Signature

Tailored to Taste
I love this pie. It is full-flavoured and slightly spicy, but doesn’t taste overtly Indian. It is a great cheat. Do cool the sauce a little before topping with the dough and baking.
Ingredients
  • 1 pack of The Spice Tailor Delicate Korma Curry
  • 1 tbsp each butter and vegetable oil
  • 200g brown and shiitake mushrooms, cleaned and halved or quartered if large
  • 1 packet ready-rolled puff pastry
  • 250g chicken thigh fillets, skinned
  • 200ml chicken stock
  • 2 small spring onions, sliced
  • 1 rounded tsp. flour
  • 1 tbsp. crème friache or double cream
  • Large fistful of chopped coriander leaves
  • Salt and freshly ground black pepper to taste
  • 1 egg, whisked in a small bowl to wash
Method
  1. Preheat oven to 200°C (Fan 180°C/Gas Mark 6).
  2. Heat the oil and half the butter in a medium-sized non-stick saucepan. Add the mushrooms and leave to brown a little before stirring. Once they are well browned, add a little salt. Cook until the water they release has dried off. Remove them from the pan and set aside.
  3. Add the remaining butter to the pan and, once frothing, add the flour. Cook for a minute or so while stirring - then slowly add the chicken stock, stirring to remove any lumps.
  4. Add both, base and main sauces from the korma kit and the chicken. Cook for 5-6 minutes. Add a splash of water, if necessary.
  5. As this cooks, grind the spices from the whole spice sachet to a fine powder using a pestle and mortar - including the optional chilli for extra heat if you like. The chilli will remain a bit coarse, which is fine, like having chilli flakes.
  6. Add the mushrooms, spring onions, ground spices, fresh coriander and crème fraiche. Taste and adjust the seasoning, adding a fair amount of black pepper.
  7. Roll out the pasty until it is around the thickness of a pound coin (3-4 mm). Pour the mixture into a suitable, small ovenproof dish and cover with the pastry. Brush with the egg wash, cut three vents in the middle to allow steam to escape and cook in the oven until golden brown on top - around 25 minutes.
Tailored to Taste
I love this pie. It is full-flavoured and slightly spicy, but doesn’t taste overtly Indian. It is a great cheat. Do cool the sauce a little before topping with the dough and baking.
  • 1 pack of The Spice Tailor Delicate Korma Curry
  • 1 tbsp each butter and vegetable oil
  • 200g brown and shiitake mushrooms, cleaned and halved or quartered if large
  • 1 packet ready-rolled puff pastry
  • 250g chicken thigh fillets, skinned
  • 200ml chicken stock
  • 2 small spring onions, sliced
  • 1 rounded tsp. flour
  • 1 tbsp. crème friache or double cream
  • Large fistful of chopped coriander leaves
  • Salt and freshly ground black pepper to taste
  • 1 egg, whisked in a small bowl to wash
  1. Preheat oven to 200°C (Fan 180°C/Gas Mark 6).
  2. Heat the oil and half the butter in a medium-sized non-stick saucepan. Add the mushrooms and leave to brown a little before stirring. Once they are well browned, add a little salt. Cook until the water they release has dried off. Remove them from the pan and set aside.
  3. Add the remaining butter to the pan and, once frothing, add the flour. Cook for a minute or so while stirring - then slowly add the chicken stock, stirring to remove any lumps.
  4. Add both, base and main sauces from the korma kit and the chicken. Cook for 5-6 minutes. Add a splash of water, if necessary.
  5. As this cooks, grind the spices from the whole spice sachet to a fine powder using a pestle and mortar - including the optional chilli for extra heat if you like. The chilli will remain a bit coarse, which is fine, like having chilli flakes.
  6. Add the mushrooms, spring onions, ground spices, fresh coriander and crème fraiche. Taste and adjust the seasoning, adding a fair amount of black pepper.
  7. Roll out the pasty until it is around the thickness of a pound coin (3-4 mm). Pour the mixture into a suitable, small ovenproof dish and cover with the pastry. Brush with the egg wash, cut three vents in the middle to allow steam to escape and cook in the oven until golden brown on top - around 25 minutes.
MADE WITH OUR DELICIOUS
Delicate Korma Curry

The korma has had a wonderful life journey so far. It started out as a simple dish of meat braised in yoghurt. It then got the royal stamp in Mughul courts around Indian in the 16th Century, where cream and nuts were added to enrich this simple-man’s dish to be court worthy. It grew in popularity to become one of the most recognisable Indian curries outside of India!

Our Delicate Korma Curry looks back to those distant, regal meals and has a flavour complexity that we think stands out from other Western adaptations of this historic dish. It is deliciously mild and aromatic in taste, so it adapts itself well to almost all ingredients - the choice is yours.

£3.15
( / )
100p per 100g
Free delivery over £25 Free delivery over £25
Order before 12pm Order before 12pm
Anjum recommends
If you like this recipe, you might also enjoy these delicious delights
Reviews
HELP ME