[Superstar] NZ Mild Curry Chicken Filo Pie
with Cucumber Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1 packet
Filo Pastry
(Contains: Gluten, Wheat; )
1 packet
Mild Curry Paste
(Contains: Milk, Soy; May be present: Soy, Eggs, Fish, Sesame)
1
Cucumber
1 sachet
Curry Powder
300 g
Diced Chicken
1 packet
Mixed Salad Leaves
1
Carrot
1 packet
Tamarind Paste
(May be present: Soy, Eggs, Fish, Milk, Sulphites, Almond)
1 packet
Coconut Milk
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Slice onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, in a bowl combine diced chicken, curry powder, a pinch of salt and a drizzle of olive oil. • Heat a drizzle of olive oil in a large frying pan over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned, 3-4 minutes.
• Reduce heat to medium, add mild curry paste (see ingredients), coconut milk, tamarind paste (see ingredients), the brown sugar and the water and cook until slightly reduced, 2-3 minutes. • Remove from heat, then stir through roasted veggies and season with a pinch of salt and pepper. Transfer to baking dish.
• Reduce oven to 220°C/200°C fan-forced. In a small heatproof bowl, add butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of filling to completely cover. Gently brush melted butter over to coat. • Bake pie until golden, 15-20 minutes.
• Meanwhile, slice cucumber into thin half-moons. • In a medium bowl, combine cucumber, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide mild curry chicken filo pie and cucumber salad between plates. Enjoy!
