Receta Chicken Tikka Pie
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Chicken Tikka Pie
A Friday in May ended up being a long day. By the afternoon, I was ready to get the heck out of the office and get moving on dinner. My original plan was to make a chicken dish using some leftover white wine, however, my friend Hungry Jenny changed my mind.
Jenny had published a porky tikka pie for her regular Friday Pie Day feature, and I loved the idea. It's just what we needed for dinner. Of course, I wanted chicken (since it's Friday), and I had a couple of ideas for minor changes to make it my own, but really, it's Jenny all the way.
My mini Corningware set isn't nearly as nice as Jenny's proper ceramic English pie plates, but they still held together, and it tasted great. I'm so glad I tried it out, and I'm sure I'll be making it again (if I'm not trying yet another of her pies.
Chicken Tikka Pie
- 1/2 kilo chicken, bonless, skinless, cubed
- 2 tbsp garam masala
- 2 tsp paprika
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 2+2 tbsp olive oil
- 2 large tomatoes, cubed (around 500g)
- 2 cups mushrooms, sliced (around 150g)
- 1 medium onion, diced (around 100g)
- 2 tbsp ketchup
- 2 tbsp sliced almonds
- 1/2 cup cilantro, roughly chopped
- 4 medium potatoes (around 750g), peeled, chopped and boiled
- 2 tsp turmeric
- 1/2 cup milk
(4 small ceramic pie plates)
In a large bowl, combine the garam masala, paprika, ginger, garlic and 2 tbsp oil, and whisk together using a form. Add the chicken, mix well and leave for 15 minutes.
Preheat the oven to 350-degrees
In a large pan on medium heat, add the remaining oil. Brown chicken in oil for 5-6 minutes, stirring occasionally.
Add the tomatoes, mushrooms and onion, and stir.
Add the ketchup and almonds and let simmer for 5-7 minutes, stirring every 2-3 minutes. Remove from heat and stir in cilantro. Transfer mixture into four individual pie dishes.
Add the turmeric and milk to potatoes and mash together. Spoon potato mixture evenly atop each pie dish and bake for 25-30 minutes, until the potato begins to brown on top.
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