You will need:
- 1 brown onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 Tbsp minced ginger (jarred or fresh)
- 500g chicken thigh or breast roughly chopped
- ¼ cup butter chicken paste (we use Patak’s)
- 1 Tbsp butter
- ¼ cup cream
- 2 Tbsp (50g) tomato paste
- 4 sheets ready rolled puff pastry, thawed
- Coriander sprigs, to serve
- Mango chutney, to serve
Let's make it:
Step 1:
Preheat the Sunbeam Pie Magic®. In a large frying pan, heat a drizzle of olive oil over a high heat. Add the onion and chicken, and cook, stirring, until the chicken is cooked through, 4-5 minutes.
Step 2:
Reduce the heat to low, add the butter, ginger, garlic, butter chicken paste and tomato paste. Cook, stirring, until just fragrant, 1-2 minutes.
Step 3:
Add the cream to the pan and stir to combine. Remove from the heat. Cut out the pie bases and tops from the pastry sheets, using the Sunbeam Pie Magic® cutter. Place the pastry bases into the preheated Sunbeam Pie Magic®.
Step 4:
Divide the butter chicken between the pies and cover with the pastry tops. Cook the pies until golden brown, approximately 8-10 minutes. Serve with coriander sprigs and a dollop of mango chutney.
