Ingredients with Measurements:
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of garam masala
- 1 teaspoon of chili powder
- 1/2 teaspoon of salt
- 2 cups of cooked chicken, cubed
- 1 cup of frozen peas
- 1/2 cup of plain yogurt
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- 2 tablespoons of freshly squeezed lime juice
- 1/2 cup of shredded mozzarella cheese
- 1/2 cup of shredded cheddar cheese
- 2 9-inch pie crusts
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add garlic, onion, and bell pepper and cook until softened, about 5 minutes.
3. Add cumin, coriander, turmeric, garam masala, chili powder, and salt and cook for an additional minute.
4. Add chicken, peas, yogurt, cilantro, mint, and lime juice and cook until chicken is cooked through, about 5 minutes.
5. Remove from heat and stir in cheeses.
6. Place one of the pie crusts in a 9-inch pie plate.
7. Pour chicken mixture into the pie plate and spread evenly.
8. Place the second pie crust on top of the chicken mixture and press edges together to seal.
9. Cut several slits in the top of the pie crust to allow steam to escape.
10. Bake for 25-30 minutes, or until the crust is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 350
Fat: 17g
Carbohydrates: 28g
Protein: 19g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Plain yogurt can be substituted with Greek yogurt.
- Fresh cilantro and mint can be substituted with dried herbs.
Variations:
- For a vegetarian version, omit the chicken and add an additional cup of frozen peas.
- For a spicier version, add an additional teaspoon of chili powder.
Tips and Tricks:
- Make sure to press the edges of the pie crust together to seal in the filling.
- To make the pie crust flakier, brush the top with an egg wash before baking.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve with a dollop of plain yogurt and a sprinkle of fresh herbs.
- Serve with a side of steamed rice.
Garnishes:
- Chopped fresh cilantro
- Chopped fresh mint
- Sliced green onions
Pairings:
- Naan bread
- Raita
- Mango chutney
Suggested Side Dishes:
- Steamed rice
- Roasted vegetables
- Salad
Troubleshooting Advice:
- If the pie crust is browning too quickly, cover the edges with foil to prevent burning.
Food Safety Advice:
- Make sure to cook the chicken thoroughly before adding it to the pie.
Food History:
Curry pies have been popular in India and other parts of Asia for centuries. The combination of spices used in curry pies varies from region to region, but the dish is typically served as a savory pie.
Flavor Profiles:
This curry pie has a savory flavor with hints of garlic, onion, and spices.
Serving Suggestions:
- Serve with a side of steamed rice.
- Serve with naan bread and a dollop of raita.
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