Coronation Chicken Pie

• курячі стегна без кісток і шкіри↗6
• мелена куркума1 tsp tsp
• великий шматок імбиру

  очищений і дрібно натертий

• насіння кмину↗1 tsp tsp
• паста карі корма3 tbsp tbsp
• кокосове молоко400ml can ml

  400ml can

• шпинат↗400g g

  400g

• сушений манго↗60g g

  нарізаний на шматочки

• родзинки↗50g g

  50g

• листкове тісто↗500g block g

  500g block

• звичайне борошно↗

  для посипання

• яйце↗1

  збите

• чорне цибульне насіннясуміш

  подрібнені мигдаль і насіння кмину, для посипання

• кінза↗невеликий пучок

  нарізана

• мангове чатні↗

  для подачі (за бажанням)

• грецький йогурт↗100g
• м’яка карі приправа↗1 tsp
• лимон↗½

  вичавлений

Step-by-step instructions

1. 1

   Transfer the chicken to a bowl together with the turmeric, ginger, cumin seeds, curry paste and a pinch of salt. Mix well. Let it marinate for a few hours or overnight (if marinating overnight, cover and refrigerate).

2. 2

   Place the marinated chicken in a medium saucepan and pour in the coconut milk. Stir, bring to a gentle boil over low heat and cook for 40 minutes until the meat is very tender (it should fall apart). Let it cool.

3. 3

   Meanwhile, transfer the spinach to a colander and pour boiling water over it until wilted. Let it cool, then squeeze out as much water as possible and coarsely chop. Roughly shred the chicken in the sauce in the saucepan, then add the chopped spinach, dried mango and raisins to create a loose filling. It can be prepared a day ahead.

4. 4

   Roughly cut the puff pastry in half, ensuring one half is slightly larger. Roll out the smaller half on a flour‑dusted surface into a circle about 25 cm in diameter, then transfer to a baking sheet. Place the filling in the centre, leaving a border around the edge. Brush the border with a little beaten egg. Roll out the remaining pastry into a circle about 30 cm in diameter. Cover the filling with it, sealing by pressing or trimming the edges. Chill for at least 20 minutes. At this stage the pie can be covered and left in the refrigerator overnight.

5. 5

   Preheat the oven to 200 °C/180 °C fan/gas 6. Carefully score the top of the pie with a cross‑shaped pattern using a sharp knife, then brush it with the remaining beaten egg. Bake for 20 minutes, then remove from the oven, brush with the rest of the egg and sprinkle the seed‑almond mixture and a little sea salt. Bake for another 20 minutes, or until the pie is deep golden and the almonds are toasted. While the pie bakes, mix the dressing ingredients.

6. 6

   Allow the pie to cool, then cut it into portions and serve with a yogurt dressing and a little chutney, if using.