Caramelised Coconut Chicken Pie
Creamy, fragrant coconut chicken bubbling away under golden puff pastry. It’s rich, cosy and packed with warming spice. We've served ours with peas, but feel free to add your favourite pie side!
Ingredients
Instructions
Using scissors, cut the chicken into 2-3cm chunks. Thinly slice the leeks, chilli, garlic, lemongrass, and ginger.
Add ⅓ of the coconut milk into a pan over medium heat. Let it cook, stirring occasionally, until the fat has separated. Stir the dessicated coconut through and cook, stirring until toasted.
Add the chicken and leek, then cook for 5-7 mins until the leek has softened. Stir the chilli, garlic, ginger and lemongrass through and cook for 2-3 mins until fragrant. Season with salt and black pepper.
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