COCONUT CURRY CHICKEN PIE
Baked to golden perfection, this crispy pie is filled with a mouthwatering curry chicken inspired by the flavors of India. Top with lightly charred cauliflower for a complete meal with added crunch.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F and line a baking sheet with foil. Heat 2 tablespoons coconut cream in a large nonstick skillet over medium-high heat. Add the shallot and curry powder and cook, stirring occasionally, until tender, about 3 minutes. Stir in the chicken and all but 2 teaspoons of the remaining coconut cream and cook until saucy, about 2 minutes. Remove from the heat and stir in the peas; season with salt and pepper.
- Unroll the pie dough on the prepared baking sheet. Spoon the chicken mixture onto the dough, leaving about a 1-inch border (reserve the skillet). Fold in the edges, pleating as needed. Brush the dough with the reserved coconut cream. Bake until the pastry is browned and the filling is bubbling, 20 to 25 minutes.
- Meanwhile, chop the cauliflower florets and slice the stems. Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the cauliflower and season with salt and pepper. Cook, undisturbed, until lightly charred, 4 to 5 minutes. Stir and continue cooking until crisp-tender, about 3 minutes. Remove from the heat and stir in the cilantro. Add the lemon juice to taste; season with salt and pepper.
- Cut the pie into wedges and serve with the cauliflower. Top with more cilantro.
Nutrition Facts : Calories 500, Fat 32 grams, SaturatedFat 15 grams, Cholesterol 62 milligrams, Sodium 577 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 23 grams, Sugar 4 grams
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