~*~ Chicken Curry Pot Pie with Chickpea Crust ~*~
SERVES: 4 – 6 ⎪ LEVEL: ADVANCED
Ahh, food fusion at it’s divinest. Rich, fragrant Indian curry topped with a flakey chickpea flour crust makes the perfect entrée for a Bollywood movie night. This recipe uses bone-in chicken to achieve moist and juicy perfection, but you’re welcome to substitute boneless for faster meal prep with equally delicious results. If your curry confidence is up to snuff, make your own spice blend, for optimum flavor! Here are a few ideas to get you started.
for the Pie Crust
1/2 cup chickpea flour
1/2 cup all-purpose flour
7 tablespoons butter
1/4 teaspoon turmeric (optional, for color)
1/2 teaspoon salt
3 – 4 tablespoons ice water
for the Chicken Curry
2 tablespoons coconut oil
1 teaspoon cumin seeds
1 large white onion
2 1/2-inch piece of ginger
6 small cloves of garlic (or 3 large)
3-4 medium carrots
2 tablespoons tomato paste
1 can diced tomatoes
2 pounds bone-in, skinless chicken thighs
1/4 cup flour
1.5 tablespoons curry powder
1/4 teaspoon turmeric
1/3 cup frozen peas
3 tablespoons plain yogurt, plus 1 cup to serve with the meal
Anoushka Shankar ⎯ Traces of You
1. MAKE THE PIE CRUST
Mise en Place:
- cut butter into small cubes, place on a plate and into the freeze
- set aside a small bowl of ice water
Place flours, salt, turmeric, and butter in a mixing bowl. Use your fingers to squeeze and rub the butter until the size of rolled oats. Add ice water (without the ice!), a tablespoon at a time. Use one hand to quickly gather the dough into a mass. Mold into a disk; it should JUST come together (a few cracks and crumbles are okay). Cover in plastic wrap. Chill in refrigerator while you make the curry.
2. COOK THE CURRY
Mise en Place:
- remove skin, if any, from the chicken
- whisk together flour, curry powder, turmeric, and 1 teaspoon salt in a mixing bowl; add chicken and toss to coat.
- peel and finely chop onions.
- peel and chop carrots.
- mince ginger and garlic.
Melt the coconut oil in a pot over medium-high heat. Once hot and shimmering, add the cumin seeds and cook for 1 minute. Add the onions and cook over medium heat, stirring and scraping the bottom of the pot, until they turn golden brown, about 10 minutes. Add the garlic and ginger, cooking and stirring for another 2 minutes. Stir in chicken (with remaining flour), carrots, diced tomatoes, tomato paste, 1.5 cups water, and 1/2 teaspoon salt. Cover and cook on medium-low heat for 15-20 minutes until carrots are fork-tender. Stir occasionally to prevent the bottom from sticking.
3. TRANSFORM TO PIE
Heat the oven to 400 degrees. Remove the chicken and pull meat from the bones using 2 forks. Add chicken back in with frozen peas and yogurt. Taste and add more salt as needed. Transfer curry to a pie or other baking dish.
4. ROLL THE DOUGH
Flour a work surface. Remove dough from the fridge. Beat the dough with a rolling pin to soften a bit. Knead into a circle Lightly flour the top of the dough. Starting from the center, roll the dough away from you. Lift, rotate, and roll from the center again. Flour your surface and dough as needed to prevent sticking. Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling.
5. BAKE THE PIE
Fold dough edges under and crimp. Poke tip of a knife through crust to create 3 – 5 vent holes near the center. Whisk the egg with 1 teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place the pie dish a on cookie sheet. Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling. Let rest 10 minutes before serving.
Serve with a dollop of plain yogurt, ground coriander, or cayenne powder for a little heat.
~*~ VEGAN VARIATION ~*~
Replace pie crust butter with coconut oil, and chicken with 2 (14-ounce) cans chickpeas, or 2 pounds firm tofu
~*~ GLUTEN FREE VARIATION ~*~
Replace all-purpose flour with chickpea flour or rice flour.
~*~ THAI CURRY VARIATION ~*~
STEP 2: Melt the coconut oil in a pot over medium-high heat. Once hot and shimmering, add the onions and cook over medium heat, stirring and scraping the bottom of the pot, until they turn golden brown, about 10 minutes. Add the garlic and ginger, cooking and stirring for another 2 minutes. Stir in chicken (with remaining flour), carrots, 1.5 tablespoons Thai red curry paste, 1/3 cup fish sauce, 1 cup coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Cover and cook on medium-low heat for 15-20 minutes until carrots are fork-tender. Stir occasionally to prevent the bottom from sticking.
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