The two most popular food that my two daughters like to eat the most are Japanese chicken curry and pastry. So I thought… Why don’t I just put the two things together and make them Japanese Chicken Curry Pie.
As everyone knows that we British people love our pies! I think the most popular pie bought at football matches is the chicken Balti pie. That is essentially Indian chicken curry pie. They do taste very nice as that’s what I look forward to when I go and watch my beloved Arsenal play. Obviously I look forward to Arsenal winning as well.
The Japanese chicken curry pie that I will be showing you how to make is not much different to the chicken balti pie.
Winter is finally here…
As I am typing this post I can feel my toes getting numb as I have no socks on. The temperature here in London has suddenly dropped to -2 celsius. I believe it’s coldest day of the year so far. So there is no better reason to make this pie to warm up our bodies and embrace the wintry weather that’s on its way.
Better go and put on some warm wooly socks.
Happy cooking everyone and wrap up warm! 🙂
- Make sure if you use ready rolled pastry that you check the instructions. As sometimes it needs to be left at room temperature for a certain amount of time
- This recipe is not gluten-free due to the curry mix containing wheat flour
- You can either brush the pie with milk or whisked egg.
STEP BY STEP PHOTO INSTRUCTIONS
STEP 1: Add the oil to the wok or pan. Cook the chicken on medium heat.
STEP 2: Once the chicken thighs are browned then add the carrots. Cook for a few minutes
STEP 3: Add 1/2 cup of frozen peas and 2 cups of water
STEP 4: Bring the water to a boil and remove from heat. Add 1/2 (approx 100g) pack of the curry sauce mix and stir until completely melted
STEP 5: Put it back on and simmer for 10 mins.
STEP 6: Line the pie dish with the rolled out short crust pastry before putting in the filling
STEP 7: Allow the curry mixture to cool down first before adding it to the pie dish.
STEP 8: Cover it with pastry and brush with either milk or egg mixture
STEP 9: Bake in oven on a high temperature (200C/180C Fan/400F/gas 6) for around 35 mins or until golden.
- 1 tbsp of oil
- 500g of Chicken Thighs (cut into bite-size pieces)
- 2 medium carrots (peeled and sliced)
- ½ cup of frozen peas
- 2 cups of water
- ½ a packet of Japanese curry mix
- 500 g of ready rolled out shortcrust pastry
- 1tbsp of milk
- : Add the oil to the wok or pan. Cook the chicken on medium heat.
- : Once the chicken thighs are browned then add the carrots. Cook for a few minutes
- : Add ½ cup of frozen peas and 2 cups of water
- : Bring the water to a boil and remove from heat. Add ½ (approx 100g) pack of the curry sauce mix and stir until completely melted
- : Put it back on and simmer for 10 mins.
- : Line the pie dish with the rolled out short crust pastry before putting in the filling
- : Allow the curry mixture to cool down first before adding it to the pie dish.
- : Cover it with pastry and brush with either milk or egg mixture
- : Bake in oven on a high temperature (200C/180C Fan/400F/gas 6) for around 35 mins or until golden.
Japanese Curry Mix
If you can buy this in most Asian supermarkets or Japanese supermarkets. Sometimes it is sold in the Asian section at the local supermarkets. You can also buy it here on Amazon. The brand SB sells another curry mix which looks similar and it is also mild. You can use that one as well. It is more spicier than this one and also more expensive. I don’t understand why when it is own by the same company. Confusing!
My new pie dish
I bought this pie dish as I heard so much rave reviews about it. The sides of my pies are much more crispier than before but the bottom is still a little bit soggy. You can buy it here at amazon. That’s where I bought mine from.
The recipe is:
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