Coronation chicken pie recipe | Sainsbury`s Magazine

Ingredients

• 1 whole chicken, about 2kg
• 1 carrot, peeled and sliced
• 1 large celery stick, sliced
• 4 garlic cloves
• 7.5cm piece root ginger, peeled
• 2 bay leaves
• 65g butter
• 2 leeks (about 275g), trimmed, cleaned and sliced
• 1 medium onion, finely chopped
• 3 tbsp korma curry paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1⁄4 tsp cayenne pepper
• 65g plain flour
• 1 x 200ml carton coconut cream, or coconut milk
• 150g dried apricots, thickly sliced
• 2 tbsp mango chutney, any chunks finely chopped
• 1 tbsp lemon juice
• 1 x 30g pack coriander, chopped
• 350g plain flour
• 3⁄4 tsp fine sea salt
• 95g cold butter, diced
• 95g chilled lard or vegetable shortening, diced
• 1 medium egg yolk, for glazing