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