Mild Curry Chicken Filo Pie
with Garden Salad
We’re marrying two of our favourite things: Chicken curry and flaky filo pie! Roast up some veggies, stir up your chicken curry, then bring them together and pop them in the oven with a generous layer of filo pastry. Finally, whip up a fresh tomato salad to serve alongside. Perfection!
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: Soy; )
1 sachet
Curry Powder
300 g
Diced Chicken
1 packet
Mixed Salad Leaves
1
Carrot
1 packet
Tamarind Paste
(May be present: Fish, Soy, Gluten, Almond, Eggs, Wheat, Sesame, Milk, Cashew)
1 packet
Coconut Milk
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 tbs
brown sugar
⅓ cup
Water
30 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
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 medium 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, coconut milk, tamarind paste, the brown sugar and water and cook until slightly reduced, 2-3 minutes.
• Remove from heat, then stir through roasted veggies and season with salt and pepper.
• Transfer to a baking dish.
• Reduce oven to 220°C/200°C fan-forced. In a small microwave-safe bowl, add the 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, cut tomato into wedges.
• In a second medium bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide mild curry chicken filo pie and garden salad between plates to serve. Enjoy!
