Take a good chicken & leek pie recipe, add Amontillado and Curry Paste... and hey presto! A flavour sensation which will whisk you from the dusty and dry bodegas of Jerez to the sultry and teeming streets of Bombay with every mouthful.
Ingredients (serves 4):
- 4 large organic chicken breasts
- 2 leeks sliced
- baby carrots diced
- 2 cloves garlic crushed and chopped
- 2 spring onions finely chopped
- 1 1/2 cups (330 ml) chicken stock
- Dash of Amontillado (Dry Jerez Sherry)
- 1 tbs good curry paste (Pataks, Sharwoods or your own)
- 1/2 cup (110 ml) cream
- Bunch of fresh parsley
- Ready-made pie crust
- Corn starch to thicken
- Olive oil
1. Heat casserole (dutch oven), add olive oil and gently fry the garlic, then add the chicken.
2. Fry chicken until no longer pink, then add diced carrots and chicken stock. Bring to boil, then simmer gently.
3. Meanwhile, heat another pan, add olive oil, leeks and spring onions. Cook gently for a few minutes.
4. Add curry paste to the leeks and stir-in.
5. Add the stock to the leeks and stir.
6. Add the Amontillado and cream and stir.
7. Mix a teaspoon of corn-starch and cold water and add to the leek mixture to thicken. Then add the chicken and carrots and mix well.
8. Snip some fresh parsley and stir. Simmer gently for a couple of minutes, then transfer to a deep pie dish.
9. Cover the pie dish with the crust. Prick some holes with a fork.
10. Place in the oven at 350 F (180C) and cook for 30 minutes or until crust is golden brown
11. Remove, serve and enjoy!
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