ADVERTORIAL Japanese Curry Chicken Pot Pie Crisp, golden puff pastry crowns tender chicken and vegetables simmered in S&B Golden Curry Mild for an easy Japanese curry pie made for cosy nights in. Prep 20 mins | Cook 45 mins | Serves 4 Ingredients Method For the Filling 1 packet (92g) S&B Golden Curry Mix (Mild) 2 tbsp coconut oil 500g boneless, skinless chicken thighs (approximately 4–5 thighs), cut into large bite-sized pieces Sea salt flakes and freshly ground black pepper 150g brown onion (approximately 1 medium onion), diced 100g carrot (approximately 1 carrot), peeled and cut into 1cm cubes 150g potato (approximately 1 medium potato), peeled and cut into 1cm cubes 400-450ml chicken stock or water For the Pie 2 small sheets or 1 large sheet of butter puff pastry 1 egg, lightly beaten 2 tsp white sesame seeds Sea salt flakes To Serve 2 spring onions, finely sliced Edamame Furikake Heat half the coconut oil in a 26cm deep cast-iron frying pan over medium-high heat. Working in two batches, season the chicken with salt and pepper and cook for 3–4 minutes, turning occasionally, until lightly golden. The chicken does not need to be cooked through at this stage. Transfer to a clean bowl. Add the remaining coconut oil to the pan and reduce the heat to medium. Add the onion and cook for 2–3 minutes, until softened. Stir in the carrot and potato and cook for a further 5 minutes. Return the chicken to the pan and pour in the chicken stock or water. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 10–12 minutes, stirring occasionally, until the vegetables are tender and the chicken is cooked through. Turn off the heat, break the S&B Golden Curry Mix into pieces and add to the pan. Stir until completely melted and smooth. Return to the heat and simmer, stirring regularly, until the sauce thickens enough to hold its shape when spooned. Preheat the oven to 200°C fan-forced. Gently roll out the puff pastry, if needed. Using a large dinner plate or the pan itself as a guide, cut the pastry into a circle slightly larger than the top of the pan. Brush the rim of the pan with a little beaten egg, then lay the pastry over the curry filling. Gently press it onto the rim and trim any excess. Crimp the edges with the back of a fork, then cut a small cross in the centre to allow steam to escape. Brush the pastry generously with the remaining beaten egg and scatter with sesame seeds and a small pinch of sea salt. Bake for 25–30 minutes, or until the pastry is puffed, crisp and deeply golden. Scatter with sliced spring onion and serve immediately with edamame seasoned with furikake. Scan QR code to learn more S&B Golden Curry Mild is a pantry shortcut worth keeping on hand, transforming chicken and vegetables into Japanese curry without a long list of spices or sauces. Keep a box in the cupboard and puff pastry in the freezer, and this dinner is never far away.
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