Chicken jalfrezi pie with lime pickle pastry recipe | delicious. magazine

Ingredients

• 3 tbsp sunflower or olive oil
• 4 garlic cloves, crushed
• 2-3 (depending on taste) whole dried red chillies, chopped
• 1 tbsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp tomato puree
• 400g tin chopped tomatoes
• 200ml chicken stock
• 6 tbsp full-fat natural yogurt, plus extra to serve
• A few bushy fresh coriander sprigs, stalks chopped, leaves reserved to garnish
• 12 dried curry leaves, plus extra
• 1 tbsp cornflour mixed with 2 tbsp cold water
• 4 free-range chicken skinless chicken breasts, cut into chunks
• 3 mixed peppers, cut into chunks
• 2 red onions, cut into chunks
• 1 tbsp garam masala
• Poppadoms to serve
• 1 fresh red chilli, finely sliced, to garnish
• For the lime pickle pastry
• 230g plain flour, plus extra to dust
• 1 tsp salt
• 65g salted butter, chilled and cubed
• 50g lard, chilled and cubed
• 4 tsp soured cream
• 1 tbsp cider vinegar
• 4 tsp cold water
• 1 medium free-range egg, beaten
• 3 tbsp lime pickle from a jar
• 2 tbsp demerara sugar
• You’ll also need…
• 1.5 litre pie dish