Best Spicy Chicken Korma Vegetable Pie Or Pies Recipes

CHICKEN KORMA PIE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Chicken Korma Pie | Slimming & Weight Watchers Friendly image

Our Chicken Korma Pie is a delicious blend of Indian and British cuisine and is absolutely perfect if you're counting calories or following a diet plan!

Provided by Ellie

Categories Dinner

Time 1h25m

Number Of Ingredients 12

Ingredients

650 g chicken breast (diced)
800 g potatoes (peeled and cut into chunks)
1 large onion (peeled and finely chopped)
75 ml semi-skimmed milk
2 cm piece of root ginger (peeled and grated)
2 cloves of garlic (crushed)
2 tbsp mild curry powder
400 ml tin of light coconut milk
3 tbsp ground almonds
3 tbsp fresh coriander leaves (chopped)
salt and freshly ground black pepper to taste
low calorie cooking spray

Steps:

Place the potato in a medium saucepan of water and boil for 20 minutes or until tender. Drain well and return to the saucepan.
Mash the potato with the milk. Add 2 tbsp of the fresh coriander and season well with salt and pepper. Stir to combine.
Spray a medium saucepan with low calorie cooking spray and place on a medium heat. Fry the onions for 15 minutes, stirring occasionally, or until softened and golden brown.
Add the chicken, ginger, garlic, and curry powder, and fry for 4 - 5 minutes to seal the chicken on all sides.
Add the coconut milk, stir and simmer over a low heat, uncovered, for 15 minutes.
Pre-heat the oven to 180ºC fan.
Add the almonds and simmer over a low heat for a further 15 minutes, stirring occasionally. The sauce should have thickened slightly, if not cook a little longer. Stir in the remaining 1 tbsp coriander.
Place the chicken Korma mixture in a 27 x 18 cm ovenproof dish and spread out.
Spread the potato over the top using a fork and place on a baking tray.
Place in the preheated oven for 20 - 25 minutes or until golden brown.
Remove from the oven and serve.

Nutrition Facts : Calories 492 kcal, Carbohydrate 44 g, Protein 46 g, Fat 13 g, SaturatedFat 7.2 g, Fiber 7.1 g, Sugar 7.6 g, ServingSize 1 serving

SPICY VEGETABLE PIE

Spicy Vegetable Pie image

This spicy vegetable pie is topped with mashed potatoes instead of short crust pastry to keep it low in calories and fat. you can adapt it to your liking and use any vegetables that are available or you like.

Provided by Javed

Categories Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 green chili pepper, deseeded and finely chopped
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
2 carrots, cubed
1 potatoes or 1 parsnip, cubed
225 cauliflower or 225 broccoli florets
1 courgette, cubed
75 g peas
50 g sweet corn
25 g plain flour
25 g butter
4 tablespoons Greek yogurt
handful fresh coriander
8 potatoes, mashed or 8 shortcrust pastry, for topping
1 teaspoon paprika for mash potato

Steps:

Heat oven to 200c/gas 6.
heat oil in a large pan. then cook onions, garlic and chilli on low heat for 5 minute.stir in garam masala. tumeric and cumin and cook for futher1min.
Add all vegetables except peas stir them inches now add 300ml/1/2 pint water and bring to boil and then simmer for 5 min.drain but reserve the liquid and add peas to vegetables.
Melt butter in pan, stir in flour, then cook for 1 min.then stir in reserved liquid and cook till thick sauce is formed. remove from fire and stir in yogurt, corriander and vegetables.add seasoning to your requirement. Leave it to cool.
Spoon mixture into pie dish and top it with mash or short crust pastry. If usinfg potato mash, stir in paprika while mashing potatos, make small hole in middle and bake in oven for 25 to 30 minute.

Nutrition Facts : Calories 5771.5, Fat 30.1, SaturatedFat 9.8, Cholesterol 8.9, Sodium 6532.9, Carbohydrate 1212.6, Fiber 548.6, Sugar 523.7, Protein 436

INDIAN TAKEAWAY CHICKEN KORMA CURRY

Indian Takeaway Chicken Korma Curry image

This recipe is for a British Indian Restaurant standard Chicken Korma. It's rich, sweet, creamy and full of flavour! There are two parts to this recipe: first, the curry gravy base and second, the sauce that gives it that magic chicken korma taste. The curry base is very versatile and can be used as a base for many different takeaway quality curries. The curry base part of the recipe actually makes 3 x 225ml of curry base and can be stored in three separate containers and put in the fridge or freezer for another time or another curry!

Provided by Catherine H.

Categories Chicken

Time 1h40m

Yield 3-4 serving(s)

Number Of Ingredients 18

Ingredients

600 g onions
6 garlic cloves
6 pieces ginger (dice sized)
2 tablespoons tomato puree
1 teaspoon salt
2 teaspoons paprika
1 teaspoon turmeric
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon curry powder
3 teaspoons vegetable oil
450 g chicken breasts
200 ml single cream
2 tablespoons sugar
2 tablespoons dry coconut powder (desiccated coconut ground in food processor)
2 teaspoons almond powder (flaked almonds ground in food processor)
4 tablespoons vegetable oil

Steps:

For the curry base: Roughly chop the onions and place in a large saucepan with the garlic and ginger.
Cover with water (approx 800ml), bring to the boil and cover.
Continue to simmer on a low-medium heat for 30-35 minutes until much of the water has reduced.
Stir in the salt, spices, tomato puree and 3 teaspoons of oil.
Simmer for a further 10 minutes.
Take the saucepan off the heat and use a hand blender or upright blender to blend into a smooth gravy.
Divide the curry base into 3 x 225ml portions and store in the fridge or freezer.
Now for the chicken korma part! Heat the 4 tablespoons of oil in a pan on a medium heat and cook the diced chicken breast until sealed.
Add one portion of curry base (225ml) and stir on a medium heat for 2 minutes.
Next, add the coconut powder, almond powder, sugar and stir for a further minute.
Stir in the single cream and continue to simmer on a medium- low heat for 15 minutes, stirring often.
Once the curry has thickened, turn off the heat, serve and enjoy!