Coronation chicken pie recipe
A comforting family dish to get in the freezer, ready for when you fancy a day off from cooking over the holidays. Or, if you’d rather, make it between Christmas and New Year using leftover roast...
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Cooking tools:
- Baking dish
- Stove
- Pot
- Pitcher
- Fine-mesh sieve
- Spoon
- Chef's knife
- Cutting board
- Pie dish
- Pie funnel
- Airtight container
- Freezer
- Refrigerator
- Food processor
- Sifter
- Mixing bowl
- Whisk
- Rolling pin
- Pastry brush
- Grater
- Garlic press
- Kitchen scale
- Measuring spoon
- Measuring cup
- Oven
- Skillet
- Saucepan
- Plate
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
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