Curried Chicken Pie

• cold-pressed rapeseed oil↗2 tbsp tbsp
• chicken breasts↗500g g

  diced

• green onions↗4

  sliced

• garlic cloves↗3

  grated

• ginger↗thumb-sized piece

  grated

• curry powder↗1 tbsp tbsp
• large head of broccoli↗1

  separated into florets, thinly sliced stem tops

• soy sauce↗1 tsp tsp
• low‑fat coconut milk250ml ml

  plus a drop

• chicken stock↗250ml ml
• cornstarch1 heaped tsp heaped tsp

  mixed with 1 tbsp hot water

• kale↗4 large handfuls large handfuls
• phyllo sheets↗4 sheets
• nigella seeds↗½ tbsp ½ tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 220°C/200°C with convection/gas 7. Pour 1 tbsp oil into a heat‑proof saucepan. Add the chicken, season and sauté for 4‑5 minutes over medium heat, stirring until browned. Remove with tongs and set aside.

2. 2

   Add another ½ tbsp oil to the pan and add the green onions. Sauté gently for a few minutes, then add garlic, ginger and curry powder. Cook for 1 minute, after which return the chicken to the pan together with broccoli, soy sauce, coconut milk, chicken stock and the cornstarch mixture. Bring to a boil, then add the kale. When the kale wilts, remove the pan from the heat.

3. 3

   Mix the remaining oil with a splash of coconut milk. Unfold the pastry sheets. Lightly brush each sheet with the oil mixture, then roll them up and lay them over the pie filling. Sprinkle with nigella seeds, then bake in the oven for 12 minutes, or until the pastry turns a deep golden‑brown colour. Let stand for a few minutes before serving.