Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and cubed
  • 1/4 tsp salt
  • 4-5 tbsp ice water
  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1 cup coconut milk
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Gradually mix in ice water until dough forms. Chill for 10 minutes.
  4. Heat olive oil in a skillet over medium heat.
  5. Sauté onion until translucent (about 3 minutes).
  6. Add garlic and ginger, sauté for an additional minute.
  7. Stir in curry powder and cayenne; cook until fragrant (1 minute).
  8. Add shredded chicken and mixed vegetables; stir to combine.
  9. Pour in coconut milk and season with salt and pepper. Simmer for 5-7 minutes.
  10. Preheat the oven to 400°F (200°C).
  11. Roll out the chilled dough and fit into a greased pie dish.
  12. Pour the curry filling into the crust.
  13. Roll out remaining dough for the top crust and place gently over the filling. Seal edges and cut slits for venting.
  14. Bake in preheated oven for 20-25 minutes, or until the crust is golden brown.
  15. Cool slightly before serving. Garnish with fresh cilantro if desired.