CHICKEN TIKKA PIE

• porsi: 4

Bahan-bahan

400g chicken fillets, chopped

4 tbsp tikka masala paste

2 tbsp yoghurt (optional)

2 tbsp coconut or vegetable oil

1 onion, sliced

2 garlic cloves, crushed

1 x 5cm piece of fresh ginger, peeled and

grated

200mI water

½ a 400g tin Of chopped tomatoes

100mI double cream

½ tsp sugar

30g fresh coriander, chopped

1 x 320g sheet ready-rolled shortcrust

1 egg, beaten

To serve:

Naan breads or poppadoms

Fresh coriander, chopped

Petunjuk

1 Preheat the oven to 200 OC/180 oc fan/ gas mark 6.

2 Place the chicken in a bowl and add two tablespoons of the tikka masala paste and the yoghurt, if using.

3 Heat the oil in a saucepan over a medium heat. Cook the onion for 5-6 minutes until soft. Add the garlic and ginger and cook for one minute longer 4Add the remaining tikka masala paste and 100ml of water. Cook for 4-5 minutes until your sauce is reduced and thickened.

5 Add the chicken and cook for 5-6 minutes. Add 100ml of water and the tinned tomatoes. Bring to the boil, then reduce the heat and simmer for

10 minutes, uncovered.

6 Stir in the double cream and a pinch of sugar. Simmer for five minutes longer.

7 Transfer to a medium-sized ovenproof dish. Wet the rim of the pie dish with water and lay the pastry over the top. Trim the edges and crimp the sides, then make a small steam hole. Brush the pastry with beaten egg.

8 Bake for 35-40 minutes or until golden and crisp, and the filling is piping hot.

9 Sprinkle with fresh chopped coriander and serve with plain naans or poppadoms.