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chicken pie


Indian born, Atul Kochhar has been critically acclaimed for his modern take on Indian cuisine, as showcased in his restaurant Benares, while he is a television regular, in 2010 launching his own series Atul’s Spice Kitchen: Malaysia.


  1. Pre heat the oven to 200°C/Gas 6.
  2. Heat oil, sauté cloves, peppers, cassia bark and curry leaves for a minute.
  3. Then add ginger and onions, sauté until translucent.
  4. Toss the chicken thighs with the plain flour salt and pepper.
  5. Add chicken thighs, sauté to seal and then add carrots, sliver skin onions and beans.
  6. Add powdered spices, sauté for 1 minute and add seasoned flour and cook for further 2-3 minutes.
  7. Add coconut milk, bring to simmer for further 5-7 minutes, remove and cool.
  8. Spoon the curry into a pie dish.
  9. Filling should come almost to the top.
  10. Place something the middle to hold pastry, a pie funnel or a cup or an egg cup will do.
  11. Let the mixture cool.
  12. Roll out the pastry to fit the top of the dish - it should be slightly larger than the pie dish.
  13. Crush the coriander, cumin, fennel and black sesame seeds together.
  14. Wet the rim of the pastry with water or milk and place it on the dish.
  15. Press it firmly on the rim of the dish and pinch the edges to seal well.
  16. Brush with beaten egg and sprinkle the spice crust on top.
  17. Bake in the preheated oven for 10-12 minutes or until pastry is golden brown and crisp at the edges.
  18. Serve immediately, hot with a leafy salad.