CURRIED CHICKEN PIE RECIPE | BBC GOOD FOOD
Who says healthy can’t be hearty? You’ll feel satisfied and nourished with this low-calorie, simple-to-make chicken pie.
Provided by Sophie Godwin – Cookery writer
Categories Dinner, Main course, Supper
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Add the chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.
- Pour another ½ tbsp oil into the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back into the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring to the boil, then stir in the kale. Once the kale has wilted, take the dish off the heat.
- Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.
Nutrition Facts : Calories 461 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 9 grams fiber, ProteinContent 43 grams protein, SodiumContent 1 milligram of sodium
CURRIED CHICKEN SALAD RECIPE | ELLIE KRIEGER | FOOD NETWORK
Provided by Ellie Krieger
Categories main-dish
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 4 servings, 1 cup chicken salad and 1 1/4 cups greens
Number Of Ingredients 13
Steps:
- Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice. Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
- In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
- In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.
- Excellent source of: Protein, Vitamin A, Niacin, Vitamin B6, Phosphorus, Selenium
- Good source of: Riboflavin, Vitamin C, Calcium, Iron, Magnesium, Manganese, Potassium
Nutrition Facts : Calories 325 calorie, FatContent 14 grams, SaturatedFatContent 2 grams, CholesterolContent 85 milligrams, SodiumContent 322 milligrams, CarbohydrateContent 13 grams, FiberContent 2 grams, ProteinContent 37 grams, SugarContent 8 grams
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Category Dinner, Main course
Calories 684 calories per serving
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Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 482 calories per serving
- For the paratha dough, combine the chapati flour in a large bowl with ¾ teaspoon salt and about 200ml cold water, then knead for 10–12 minutes. Shape into a ball, cover with a damp tea towel and leave to rest.
- Heat most of the vegetable oil in a pan over a medium heat and sauté the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside.
- Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
- Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
- Meanwhile, cook the parathas. Place a flat, cast-iron, Indian-style tava over a medium-high heat. If you don’t have one of these, use a frying pan or flat griddle. Divide the dough into 6–8 balls. Lightly flour a flat surface and roll the first ball into a 12cm circle. Lightly brush with the melted butter and place on the hot tava or pan. Cook for a few minutes on each side, or until the bread begins to blacken and blister. Repeat with the remaining dough.
- Serve immediately with the curry and a bowl of yoghurt on the side.
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Reviews 4.5
Total Time 35 minutes
Category Lunch
Calories 472 calories per serving
- In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain, remove vegetables and set aside. , In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.
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Reviews 5
Total Time 25 minutes
Category Side Dishes
Calories 58 calories per serving
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
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Reviews 5
Cuisine British
- Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top.
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