One Pan Chicken Korma Pie (Printer-Friendly)

Creamy Indian-spiced chicken filling topped with golden puff pastry, all baked in one pan.

# What You'll Need:

→ Korma Filling

01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely diced
03 - 2 garlic cloves, minced
04 - 1-inch piece fresh ginger, grated
05 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
06 - 1 teaspoon ground coriander
07 - 1 teaspoon ground cumin
08 - 1 teaspoon turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon chili powder
11 - 1/3 cup ground almonds
12 - 3/4 cup plus 1 tablespoon coconut milk
13 - 1/3 cup plus 1 tablespoon chicken stock
14 - 1/3 cup plain yogurt
15 - 1/2 cup frozen peas
16 - Salt and freshly ground black pepper, to taste
17 - Juice of 1/2 lemon
18 - 2 tablespoons fresh cilantro, chopped

→ Pie Topping

19 - 1 sheet ready-rolled puff pastry (about 9 ounces)
20 - 1 egg, beaten for egg wash

# How to Make It:

01 - Preheat the oven to 400°F, fan 350°F.
02 - In a large ovenproof skillet or deep frying pan, heat the oil over medium heat. Add the onion and sauté for 5 minutes until soft.
03 - Stir in the garlic and ginger, cooking for 1 minute until fragrant.
04 - Add the chicken pieces and cook until just browned on all sides, about 5 minutes.
05 - Sprinkle in the coriander, cumin, turmeric, cinnamon, and chili powder. Stir well to coat the chicken and cook for 1 minute.
06 - Add ground almonds, then pour in the coconut milk and chicken stock. Simmer gently for 10 minutes until the sauce thickens slightly.
07 - Stir in the yogurt, peas, lemon juice, and cilantro. Season with salt and pepper. Simmer for another 2 minutes, then remove from the heat.
08 - Unroll the puff pastry and lay it over the skillet, trimming excess and pressing gently to seal the edges. Cut a small slit in the center to allow steam to escape.
09 - Brush the pastry with beaten egg.
10 - Bake for 20 to 25 minutes until the pastry is golden and crisp.
11 - Let cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The creamy korma filling balanced by buttery, golden pastry hits every comfort button at once.
  • Everything cooks in one pan, so you get maximum flavor with minimum cleanup.
  • It looks impressive but comes together faster than you would expect, perfect for weeknight dinners that feel special.
02 -
  • The filling must be completely cool before adding the pastry, or the bottom will turn soggy before the top cooks through.
  • Always cut a steam vent in the pastry, otherwise it will puff up dramatically and possibly overflow.
  • Letting the pie rest for 5 minutes after baking makes serving much neater and prevents the filling from being too runny.
03 -
  • Use an ovenproof skillet that is about 10 to 12 inches for the best ratio of filling to pastry.
  • Trim the pastry so it overhangs by about an inch, then fold and crimp the edges for a rustic finish.
  • If your pastry starts browning too quickly, tent it loosely with foil for the last 5 minutes.

Go Back