Curry Chicken Pot Pie

Fusion
Mains
Oven

Easy Level:

Easy

Cook Time:

45 Mins

Servings:

3-4 Pax

This Chicken Curry Paste is your shortcut to that authentic, homestyle curry that tastes like someone’s grandma made it.

The best part? No MSG and no artificial coloring – just pure, honest-to-goodness curry!

Ingredients

Adjust Servings
US / Metric
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
0.00
g
g
Boneless chicken thigh
0.00
g
g
Boneless chicken thigh
Kaffir lime leaves
Kaffir lime leaves
0.00
clove
clove
Garlic
0.00
clove
clove
Garlic
0.00
Onion
0.00
Onion
0.00
Carrot
0.00
Carrot
0.00
Potatoes
0.00
Potatoes
0.00
pack
pack
FairPrice Asian Recipe Paste Mix - Chicken Curry
0.00
pack
pack
FairPrice Asian Recipe Paste Mix - Chicken Curry
0.00
ml
ml
Chicken stock
0.00
ml
ml
Chicken stock
0.00
ml
ml
Coconut milk
0.00
ml
ml
Coconut milk
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
Sugar
0.00
tsp
tsp
White pepper
0.00
tsp
tsp
White pepper
Salt to taste
Salt to taste
0.00
g
g
Long beans
0.00
g
g
Long beans
0.00
piece
piece
Prata
0.00
piece
piece
Prata
0.00
Egg
0.00
Egg

Steps

1

Separate chicken skin and chicken thigh.
Separate chicken skin and chicken thigh.
Mark as completed

2

In a deep pan over medium heat, add in 1 tbsp of cooking oil, add in chicken skin and fry until crispy. At the last moment, add in kaffir lime leaves. Set aside and salt.
In a deep pan over medium heat, add in 1 tbsp of cooking oil, add in chicken skin and fry until crispy. At the last moment, add in kaffir lime leaves. Set aside and salt.
Mark as completed

3

In the same pan, add in cubed-up chicken thigh and stir fry on high heat until nicely browned.
In the same pan, add in cubed-up chicken thigh and stir fry on high heat until nicely browned.
Mark as completed

4

Add in garlic, onion, and carrots, stir fry until fragrant.
Add in garlic, onion, and carrots, stir fry until fragrant.
Mark as completed

5

Add in FairPrice house brand curry paste. Stir fry and coat evenly.
Add in FairPrice house brand curry paste. Stir fry and coat evenly.
Mark as completed

6

Add in mixture of chicken stock and coconut milk. Season with sugar, white pepper and salt.
Add in mixture of chicken stock and coconut milk. Season with sugar, white pepper and salt.
Mark as completed

7

Simmer on low for about 15-20 minutes.
Simmer on low for about 15-20 minutes.
Mark as completed

8

Add in long beans, mix well and turn off heat.
Add in long beans, mix well and turn off heat.
Mark as completed

9

Transfer curry into individual vessels, cover each vessel with 1 prata.
Transfer curry into individual vessels, cover each vessel with 1 prata.
Mark as completed

10

Brush egg wash over and bake for about 15-20 minutes at 180°C.
Brush egg wash over and bake for about 15-20 minutes at 180°C.
Mark as completed

11

Serve hot and top with crispy chopped up chicken skin.
Serve hot and top with crispy chopped up chicken skin.
Mark as completed

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