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Bombay-style chicken pie
Fruit and vegetables
12
curry leaves
1 tsp freshly grated root
ginger
1 medium
onion
, diced
8-12 baby
carrots
, peeled, blanched and chopped
16-20 silverskin
onions
15
green beans
, chopped and blanched
Tins, packets and jars
50g/2oz
plain flour
400ml/14fl oz
coconut milk
Cooking ingredients
1 tbsp coconut or
vegetable oil
2
cloves
10 Tellicherry or ordinary black
peppercorns
2.5cm/1in
cassia bark
(available in Asian stores and some supermarkets)
salt and freshly ground
black pepper
, to taste
1 tsp ground
turmeric
½ tsp ground coriander
2 tbsp seasoned
flour
1 tsp
coriander seeds
½ tsp
cumin
seeds
1 tsp
fennel seeds
1 tsp
black sesame seeds
Dairy, eggs and chilled
110g/4oz ready made
puff pastry
sheet
1 free-range
egg
, beaten, to brush the pastry
Meat, fish and poultry
500g/1lb 2oz chicken thighs, boneless and diced
Back to recipe
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