Article 5 March 2021

Recipe of the Week: Chicken Balti Pie

1 – 7 March is British Pie Week and what better way to celebrate than with a hybrid of two British favourites: a classic pie and a creamy curry! And don’t worry, we’ve saved you some time by using shop-bought pastry, but feel free to make your own if you fancy it!

Serves: 4

Diced Chicken  600g
Butter 50g
Plain Flour 30g
Onion diced  50g
Leek diced 100g
Garlic puree 10g
Curry Powder 2 tsp
Root ginger grated  1 Tbsp
Ground Cumin 1 tsp
Garam Masala 1 tsp
Chicken Stock 500ml
Fresh Coriander chopped 1 Tbsp
Pastry 300g
Beaten Egg 1
1. Pre-heat the oven too 180ºC/gas mark 5

2. Melt the butter in a pan and fry the onion for 2-3 minutes, add the leek, spices and garlic, and fry for about 5 minutes until softened.

3. Stir in the flour and then gradually add the stock, mixing and stirring over a low heat until you have a smooth sauce.

4. Add the chicken to the sauce and poach for 15-20 minutes or until the chicken is cooked.

5. Stir the chopped coriander into the sauce and season to taste.  Allow the sauce to cool slightly.
6. Roll or cut the pastry to give a third of the pastry for the pie top and use the larger piece to line a pie dish, and fill with the chicken mixture. Cover with the remaining piece of pastry and then pinch and crimp around the edges to seal it all together.

7. Brush with the beaten egg and place in the oven for 25-30 minutes or until the pastry is golden brown.

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