Tandoori Chicken Pies recipe by Ruhana Ebrahim

Ingredients

• 1kg chicken fillet (finely cubed)
• ⅓ cup tandoori curry paste/ 50g packet Woolworths chicken tikka paste
• 1 cup plain yoghurt
• 1 tablespoon lemon juice
• 1 onion (sliced)
• 2 tablespoon oil
• 410g can chopped tomatoes
• 70g can tomato paste
• ½ cup fresh cream
• 1 packet swiss chard (optional)
• 1. In a bowl combine chicken, paste, yoghurt and lemon.
• 2. Chill in fridge for 2 hours.
• 3. Heat oil in pan, add onions, saute till lightly golden.
• 4. Add marinated chicken and cook till sealed.
• 5. Add tomatoes and tomato paste & simmer for 10min.
• 6. Add in cream & chopped swiss chard and cook till thickened.
• 7. Check salt and pepper, and if the strength of chillies is right.
• 8. Cool completely.
• 9. Fill in pie pastry. Brush with egg & sprinkle poppy seeds. (Freezer suitable).
• 10. Bake in preheated oven at 180degC till puffed and golden.