Curried chicken and parsnip pie recipe
Try a chicken pie recipe with a difference. Made with mild spices, leeks and parsnips – it's a hearty recipe that's great for a family meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Saucepan
- Ladle
- Slotted spoon
- Food processor
- Sifter
- Fine-mesh sieve
- Mixing bowl
- Colander
- Rolling pin
- Plastic wrap
- Pastry brush
- Pie dish
- Pie funnel
- Oven
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Kitchen scale
- Plate
- Wooden spoon
- Spoon
- Fork
- Cooling rack
- Kitchen timer
- Whisk
- Pot
Ingredients
- 1.5kg organic free-range chicken
- 2 leeks, washed and sliced
- 4 garlic cloves, 2 sliced and 2 crushed
- 7.5cm piece ginger, 5cm sliced and 2.5cm grated
- 2 bay leaves
- ½ tsp salt
- 1 tbsp sunflower oil
- 225g parsnips, halved lengthways and sliced
- 50g butter
- 1 medium onion, finely chopped
- 3 tbsp korma (mild) curry paste
- 1 tsp ground cumin
- ¼ tsp cayenne pepper
- 40g plain flour
- 300ml coconut milk
- 150g green beans, topped, tailed and halved
- Bunch of fresh coriander, chopped
- 350g plain flour, plus extra to dust
- ¾ tsp salt
- 125g butter, chilled and cut into small pieces
- 50g lard or vegetable shortening, chilled and cut into small pieces
- 1 medium egg yolk, beaten
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